Miss TVC's Seasonal Recipes   April, 1999       New England Halibut Chowder         1½ lbs Halibut Filet (fresh or frozen)     4 Slices Bacon, diced     1 Med Onion     3 Med Potatos, peeled & diced     2 Cups Water     3 Cups Milk     1 Cup Light Cream     1 Tsp Salt     ¼ Tsp Pepper     2 Tblsp Butter     2 Tblsp Dry Sherry             Thaw halibut, if frozen; cut into 1 inch chunks.     In kettle, fry bacon until partially cooked.     Add onion, saute until tender.     Add potatoes and water; cover. Cook over low heat 20 minutes.     Add halibut, salt and pepper. Cook 8 minutes, or until fish flakes.     Add milk and cream; heat until hot, but not boiling.               NOTE;     Chowders are best if prepared ahead and chilled over night to blend flavors. Re-heat very slowly just before serving.                 ENJOY ! ! !      Return to Miss TVC's Archives Index Page

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