Name: Halibut Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 16
Ingredients: Butter, divided - 1 cup; Onions, diced - 2 medium; Celery, diced - 3 stalks; Carrots, diced - 2; Chicken broth - 2 cups; Potatoes, diced - 2; Bouquet garni - 1; Halibut, cut into bite-sized pieces - 2 pounds; All-purpose flour - ¾ cup; Heavy whipping cream - 2 cups; Dry white wine - ½ cup; Freshly ground black pepper to taste - ½ cup

Ingredients for - Halibut Chowder

1. Butter, divided 1 cup

2. Onions, diced 2 medium

3. Celery, diced 3 stalks

4. Carrots, diced 2

5. Chicken broth 2 cups

6. Potatoes, diced 2

7. Bouquet garni 1

8. Halibut, cut into bite-sized pieces 2 pounds

9. All-purpose flour ¾ cup

10. Heavy whipping cream 2 cups

11. Dry white wine ½ cup

12. Freshly ground black pepper to taste ½ cup

How to cook deliciously - Halibut Chowder

1 . Stage

Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.

2 . Stage

Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.