North Pacific Chowder

Name: North Pacific Chowder
Ingredients: 8 bacon strips; 1 small onion, chopped; 1 celery rib, chopped; 1 carton (32 ounces) chicken broth; 4 medium red potatoes, cubed; 2 tablespoons all-purpose flour; 1 pint half-and-half cream; 1 pound halibut fillets, cubed; 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon pepper; Tarragon sprigs, optional

12 ingredients

2 steps

Ingredients

8 bacon strips
1 small onion, chopped
1 celery rib, chopped
1 carton (32 ounces) chicken broth
4 medium red potatoes, cubed
2 tablespoons all-purpose flour
1 pint half-and-half cream
1 pound halibut fillets, cubed
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
Tarragon sprigs, optional

Directions

1

In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
2

Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.