"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Halibut Chowder Recipe

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This recipe for Halibut Chowder , by , is from The Mills Family Cookbook - The Next Generation, 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!

Lynda (Boone) Mixson


Halibut cubed
1 lb bacon sliced thinly
1 large onion chopped
1 Tbsp. butter
green pepper
2 stalks celery
1 tsp parsley
1 bay leaf
1 carrot
2 cans cream of mushroom
Salt and pepper to taste
tsp allspice
tsp thyme
1 can evaporated milk
2 diced potatoes

Cube halibut (as much as you want), cover fish with water and boil slowly for 7 minutes. Take fish out of liquid; save liquid. Brown chopped bacon and onion pour off grease. Add to fish liquid: green pepper, diced potatoes, celery, parsley, bay leaf, carrot, salt and pepper, thyme, allspice and cook until done. Add bacon, onion and milk, soup, butter, and fish; bring to boil for two minutes. If you want thicker chowder use flour and water mix. Add tsp vinegar to each bowl when serving.




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