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