Raindancer Halibut Chowder
2 lb halibut
3 c. chic broth
6 T butter
2 c. milk
2 ½ c. pepper jack cheese
Bacon
 ½ c. chopped onions
¾ tsp salt
½ tsp white pepper
3 T flour
2-3 potatoes (red are good)
Johnny’s seafood seasoning (optional)
Cut halibut and potato into bite size pieces. Sauté onion and potato in 3 Tbl butter. Add halibut, chic broth, salt and pepper. Simmer, covered, 5 minutes. Add milk and heat gently. Combine 3 Tbl melted butter with flour. Add to chowder and cook until thickened, stirring slightly. Add cheese and stir over low heat until cheese is melted. Ready to eat, but simmering longer will blend flavors better.