Alaska Halibut Chowder

Serves: 6
Ingredients:

• 3 medium potatoes, cubed (about ¾ pound)
• Water to cover, about 4 cups
• 2 slices bacon, finely diced OR 1 tablespoon olive oil (to reduce sodium and saturated fat)
• 1 small yellow onion, chopped
• 2 stalks celery, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¼ teaspoon white pepper
• ½ teaspoon Worcestershire sauce
• 4 teaspoons reduced sodium chicken base
• 1 pound Alaska Halibut fillet, cut into 1-inch chunks
• 4 ounces evaporated 2% milk
• Italian seasoning, flaked

Directions:

• 1. Cook potatoes in water over medium-high heat, covered, until tender. Drain, reserving cooking water.
• 2. Sauté bacon, onion, and celery over medium heat in a large kettle for 5 minutes or until lightly browned.
• 3. Add butter to onion mixture and stir until melted. Add flour, seasonings, and chicken base. Stir until blended. Cook minutes, stirring occasionally.
• 4. Gradually add reserved water from cooking potatoes (and if necessary additional water, to total 1 quart liquid) to mixture while stirring, and cook until thickened.
• 5. Add halibut chunks and potatoes. Heat to 180°F. Just before serving, add the milk.
• 6. Garnish with a healthy pinch of flaked Italian seasoning.

Nutrients per serving: calories 299; protein 31.5 gm; total fat 9.5 gm, sat fat 3.4 gm; cholesterol 51 mg; carbohydrate 20 gm; fiber 1.5 gm; sodium 632 mg.

Recipe By:
Jackie Chase

Picture and Recipe Courtesy of the Alaska Seafood Marketing Institute