"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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 help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Lynda (Boone) Mixson
Category:
Category:
Ingredients:  
Ingredients:  
Halibut cubed
1 lb bacon sliced thinly
1 large onion chopped
1 Tbsp. butter
½ green pepper
2 stalks celery
1 tsp parsley
1 bay leaf
1 carrot
2 cans cream of mushroom
Salt and pepper to taste
½ tsp allspice
½ tsp thyme
1 can evaporated milk
2 diced potatoes
Directions:
Directions:
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: ½ 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 ½ tsp vinegar to each bowl when serving.

 

 

 

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