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Western Halibut Chowder

2 lbs. Alaskan Halibut, thawed or fresh
1/2 cup each finely chopped onion, green pepper, celery, and carrot
6 Tbsp. butter or margarine
3 cups chicken bouillon
3/4 tsp. salt
1/8 tsp. white pepper
2 cups milk
3 Tbsp. flour
2 1/2 cups shredded sharp Cheddar cheese
1 Tbsp. minced parsley

Remove skin and bones from Halibut; cut into bite sized pieces. Saute veggies in 3 tablespoons butter. Add Halibut, bouillon, salt, and pepper. Simmer, covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour; add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.

Makes 6 to 8 servings

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