ALASKA HALIBUT CHOWDER

Prep Time: 10 minutes   Cook Time: 30 minutes   Servings: 6 to 8

1-1/2 lbs. Alaska Halibut steaks or fillets, fresh, thawed or frozen
4 oz./slices bacon, diced
3/4 cup chopped onion
5 cups (total) chicken broth and/or clam juice
3 medium potatoes, diced
1 cup diced celery
1/4 cup flour
3 cups water
1 cup light cream or half-and-half
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground white pepper
Chopped chives or parsley

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Partially thaw frozen halibut in microwave for 6 minutes on medium- low (30% power), turning fish over after 3 minutes.

Remove skin and bones from halibut (if any); cut into bite-size pieces.

In large stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender.

Add chicken broth, clam juice, potatoes, and celery; bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about 10 minutes. Stir in halibut and cook 5 minutes.

Combine flour and water; stir into chowder. Stir in cream; bring to boil and cook 3 minutes longer. Season with thyme, salt and white pepper.

To serve, garnish with chopped chives or parsley.

Nutrients per serving: 310 calories, 15g total fat, 6g saturated fat, 43% calories from fat, 62mg cholesterol, 25g protein, 19g carbohydrate, 2g fiber, 1052mg sodium, 98mg calcium and .7g omega-3 fatty acids.