1 pound halibut, thawed
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 tablespoons soy margarine (Country Crock)
2 large baking potatoes
2 14-ounce cans chicken broth
1/2 teaspoon salt
1/2 teaspoon white pepper
2 cups soy milk
2 tablespoons flour
2 cups shredded soy cheddar cheese
1 tablespoon minced parsley
Remove skin and bones from halibut. Cut into bite-size pieces. Saute vegetables in margarine, stirring all the time. Add halibut, chicken broth, salt, and pepper. Simmer, covered, for 5 minutes.
In blender, mix flour with one cup soy milk, then add the other cup of milk and blend. Pour milk into the chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.
Yield: 6 to 8 servings
Source: Best of Show, Cooking With Ohio's Soy Foods Contest at Ohio State Fair 2002
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.