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Ingredientes
- 2 lbs. Alaskan halibut, thawed or possibly fresh
- 1/2 c. each finely minced onion, green pepper, celery, and carrot
- 6 tbsp. butter
- 3 c. chicken bouillon
- 3/4 teaspoon salt
- 1/8 teaspoon white pepper
- 2 c. lowfat milk
- 3 tbsp. flour
- 2 1/2 c. shredded sharp Cheddar cheese
- 1 tbsp. chopped parsley
Direcciones
- Remove skin and bones from halibut; cut into bite sized pcs. Saute/fry veggies in 3 Tbsp. butter. Add in halibut, bouillon, salt, and pepper. Simmer, covered, 5 min. Add in lowfat milk and heat gently. Combine remaining 3 Tbsp. butter with flour; add in to chowder. Cook and stir till slightly thickened. Add in cheese; cook and stir over low heat till cheese melts. Sprinkle with parsley. Makes 6 to 8 servings.
- I got this recipe from Terry Ure (nephew Bill's Wife) while visiting them in Anchorage on one of my trips to Alaska. I love it!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 189 | 70% |
| Total Fat 21.48g | 27% |
| Saturated Fat 13.45g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 812mg | 34% |
| Potassium 217mg | 6% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.68g | 2% |
| Protein 13.11g | 21% |
