Bobb
11-09-2008, 02:14 PM
Soup is amazing! It warms the body, relaxes the mind, and comforts the soul. Now that it is winter time in Alaska (it is -10 Fahrenheit right now), I am looking for as many soup recipes as I can find.
Here is my favorite. I made this one last night and it turned out great.
Alaskan Halibut Chowder:
Ingredients:
About 1 lb. bacon
3-4 medium sized potatoes, chopped
*2 jalapeņo peppers, de-seeded and chopped
1 onion, diced
4 cups water
1 can evaporated milk (I used 2%)
Salt & pepper, to taste
1 pint heavy whipping cream
1 lb Halibut, skin and bones removed and cut up
Instant Mashed Potato Flakes, to thicken
Sour Cream and chopped chives, to garnish
Directions:
Cook bacon in a large pot; place on paper towels, crumble, and put off to the side. Save about 1/4 cup of the good stuff left in the pot to cook the veggies in. Saute vegetables in reserved drippings (I put in the potatoes first, then the onion, and finally the peppers so things wouldn't burn.) Add water and evaporated milk; let simmer for 20 minutes. Add cream and halibut let simmer for another 15 to 20 minutes. Add potato flakes to thicken, about 1/2 cup. Season with salt & pepper to taste. Add crumbled bacon and serve with a dollop of sour cream and chopped chives.
*I find the best way to de-seed jalapeņos is to cut the top off (where the stem is) and then, over a trash can or garbage disposal, roll the pepper between your hands...as if you were making play-dough snakes. Go ahead and be kinda rough with them so you can loosen all of the stuff inside. Give the peppers a little slap and most of the seeds should just fall out...a few seeds are not bad. The majority of the heat in peppers comes from the seeds and those little rib things inside the pepper...removing most of them still adds great flavor and a little heat to the dish without over-powering it with spice.
Here is my favorite. I made this one last night and it turned out great.
Alaskan Halibut Chowder:
Ingredients:
About 1 lb. bacon
3-4 medium sized potatoes, chopped
*2 jalapeņo peppers, de-seeded and chopped
1 onion, diced
4 cups water
1 can evaporated milk (I used 2%)
Salt & pepper, to taste
1 pint heavy whipping cream
1 lb Halibut, skin and bones removed and cut up
Instant Mashed Potato Flakes, to thicken
Sour Cream and chopped chives, to garnish
Directions:
Cook bacon in a large pot; place on paper towels, crumble, and put off to the side. Save about 1/4 cup of the good stuff left in the pot to cook the veggies in. Saute vegetables in reserved drippings (I put in the potatoes first, then the onion, and finally the peppers so things wouldn't burn.) Add water and evaporated milk; let simmer for 20 minutes. Add cream and halibut let simmer for another 15 to 20 minutes. Add potato flakes to thicken, about 1/2 cup. Season with salt & pepper to taste. Add crumbled bacon and serve with a dollop of sour cream and chopped chives.
*I find the best way to de-seed jalapeņos is to cut the top off (where the stem is) and then, over a trash can or garbage disposal, roll the pepper between your hands...as if you were making play-dough snakes. Go ahead and be kinda rough with them so you can loosen all of the stuff inside. Give the peppers a little slap and most of the seeds should just fall out...a few seeds are not bad. The majority of the heat in peppers comes from the seeds and those little rib things inside the pepper...removing most of them still adds great flavor and a little heat to the dish without over-powering it with spice.