Halibut Chowder

Here’s a recipe from this past week’s menu – a “Butt Chowder” that’s easy to make, deliriously delicious, and freezes well. It's also great comfort food. Freeze the leftovers in Tupperware, and throw them in your cooler for your next outing. They'll serve as ice packs in the cooler, and make for an easy, scrumptious meal.

Halibut Chowder

4 cups halibut cut up
16 oz. cream cheese
3 cups milk
1 can sliced carrots (4-5 fresh)
10-12 scallions – chopped or sliced
2 cloves garlic – pressed
¼ teaspoon cayenne pepper
1 can niblets corn
¾ stick of butter
3 cans Cream of Potato soup
1 can Cream of Mushroom Soup

Add: Cream cheese and milk to crock pot. Heat and stir until creamy.

Melt butter. Sauté (carrots first if using fresh), scallions, garlic, halibut, cayenne pepper

Add sauté mix to Crockpot when cream cheese is melted.

Add: corn, Cream of Potato soup, Cream of Mushroom soup (don’t add water or milk).

Heat 3-4 hours…until good and hot.