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This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
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Nutritional Facts 1 serving (1 cup) equals 198 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 399 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Halibut Chowder in Quick Cooking January/February 1999, p27
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Reviewed on Jan. 02, 2012 by tarradawn
This was good but not as flavorful as I would like (especially to justify this many calories!). I did add potatoes and used fresh carrots both of which I added just after the garlic and cooked for a few minutes before adding the soups in order to make sure they cooked through.
Reviewed on May. 04, 2011 by debharas
Excellent tasting, made it twice! However, the second time I added the carrots much earlier otherwise they don't cook thoroughly. Just a suggestion for anyone making this.
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