NORTH PACIFIC CHOWDER

Tender veggies and tarragon add fantastic flavor to this chunky fish chowder. It’s one of the best I’ve ever tasted.

—PAM WOOLGAR QUALICUM BEACH, BC

PREP: 15 MIN. • COOK: 35 MIN. • MAKES: 9 SERVINGS (2 1/4 QUARTS)

8 bacon strips

1 small onion, chopped

1 celery rib, chopped

1 carton (32 ounces) chicken broth

4 medium red potatoes, cubed

2 tablespoons all-purpose flour

1 pint half-and-half cream

1 pound halibut fillets, cubed

1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

1/2 teaspoon salt

1/4 teaspoon pepper

Tarragon sprigs, optional

1. In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon of drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.

2. Combine flour and cream until smooth; gradually stir it into the soup. Bring to a boil; then cook and stir for 2 minutes. Stir in halibut, tarragon, salt, pepper and crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.

image 5 STAR TIP

A chowder is a chunky, thick, rich soup frequently made with seafood or vegetables (such as corn), but it can also be made with other meat. Chowders have a milk or cream base and may be thickened with flour. North Pacific Chowder can be very versatile. You can use it as a hearty base when making clam chowder or corn chowder.