Miss TVC's Seasonal Recipes

CrocusEaster Egg   Easter Basket
April, 1999
     
New England Halibut Chowder
     
  1 lbs Halibut Filet (fresh or frozen)  
  4 Slices Bacon, diced  
  1 Med Onion  
  3 Med Potatos, peeled & diced  
  2 Cups Water  
  3 Cups Milk  
  1 Cup Light Cream  
  1 Tsp Salt  
  Tsp Pepper  
  2 Tblsp Butter  
  2 Tblsp Dry Sherry  
       
  Thaw halibut, if frozen; cut into 1 inch chunks.  
  In kettle, fry bacon until partially cooked.  
  Add onion, saute until tender.  
  Add potatoes and water; cover. Cook over low
heat 20 minutes.
 
  Add halibut, salt and pepper. Cook 8 minutes,
or until fish flakes.
 
  Add milk and cream; heat until hot, but not boiling.  
       
    NOTE;  
  Chowders are best if prepared ahead and chilled over night to
blend flavors. Re-heat very slowly just before serving.
 
       
      ENJOY ! ! !  
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1999 The Virtual Caterer