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