2 lbs. Alaskan halibut, thawed or fresh
1/2 c. each finely chopped onion, green pepper, celery, and carrot
6 tbsp. butter
3 c. chicken bouillon
3/4 tsp. salt
1/8 tsp. white pepper
2 c. milk
3 tbsp. flour
2 1/2 c. shredded sharp Cheddar cheese
1 tbsp. minced parsley

Remove skin and bones from halibut; cut into bite sized pieces. Saute veggies in 3 tablespoons butter. Add halibut, bouillon, salt, and pepper. Simmer, covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour; add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings.

I got this recipe from Terry Ure (nephew Bill's Wife) while visiting them in Anchorage on one of my trips to Alaska. I love it!