Monday, May 21, 2018
One of America's Great Newspapers ~ Toledo, Ohio

Halibut Chowder

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

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