A Fish chowder adapted from a recipe from The Miky Way Restaurant
1 1/2 cups minced onions
3/4 cups celery, diced
4 tablespoons butter
4 cups diced potatoes
4 cups boiling water
2 pounds fresh halibut, cut in chunks
4 cups whole milk
Salt and generous amount of white pepper, to taste
Sauté onions and celery in butter until transparent and not brown. Add potatoes, seasonings and hot water; simmer until potatoes are tender. Cut fish in small pieces and add to soup. Simmer for about 10 minutes; Add milk and gently reheat without boiling.
Yield: About 8 servings.