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"The belly rules the mind."--Spanish Proverb

Halibut Chowder Recipe

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This recipe for Halibut Chowder is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 6 c. chopped potatoes
2 c. water
1 c. chopped carrots
1 tsp. season salt
1 tsp salt
1/2 tsp. pepper
2 cans cream of mushroom soup
1/2 lb. bite size halibut
1 tsp. minced garlic
1 c. green onions
2 tbsp. butter
1 can canned milk
8 oz.. pkg. cream cheese
Directions:
Directions:
Wash and cut potatoes and carrots into bite size pieces. Put water, potatoes, carrots and seasonings in pan. Boil until veggies are tender. Add cream of mushroom soup. Reduce to medium heat.

Heat a medium skillet and add butter. Saute halibut pieces, garlic and onions in butter. Add sautéed halibut to soup mixture. Mix canned milk and cream cheese in blender. Add to soup mixture. Heat until hot (do not boil), stirring constantly to prevent scorching.
Personal Notes:
Personal Notes:
This chowder is delicious! I double the recipe and it gets devoured by my family.

 

 

 

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