|Alaska halibut||2 Pound, thawed if required|
|Onion||1⁄2 Cup (8 tbs), finely chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), finely chopped|
|Celery||1⁄2 Cup (8 tbs), finely chopped|
|Carrots||1⁄2 Cup (8 tbs), finely chopped|
|Butter/Margarine||6 Tablespoon, divided|
|Chicken broth||3 Cup (48 tbs)|
|White pepper||1⁄2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Shredded sharp cheddar cheese||2 1⁄2 Cup (40 tbs)|
|Minced parsley||1 Tablespoon|
Remove skin and bones from halibut; cut into bite-sized pieces.
Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.