Halibut Chowder
2 pounds diced bacon
5 pounds onions, peeled and chopped
1 1/20 gallons fish stock
5 pounds potatoes, peeld and diced
2 pounds celery, diced
6 pounds halibut, cut into 1-inch cubes
4 ounces flour
1 teaspoon sugar
1 1/4 cups water
1/2 gallon light cream or half and half
2 teaspoons salt
1 teaspoon ground white pepper
In large stockpot, sauté bacon until lightly browned; drain excess fat.
Add onions and cook until onions are tender. Add stock, potatoes and celery;
bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about
15 minutes. Stir in halibut and cook 5 minutes. Combine flour and sugar; whisk
in water. Stir into stock mixture and cook until thickened. Stir in cream; bring
to boil and cook 3 minutes longer. Season with salt and pepper. Garnish with
chopped chives or parsley. Makes 50 - (8 oz.) servings.