By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 6 cups

Ingredients:

• 4 tablespoons margarine
• 2 medium onions, chopped
• 3 stalks celery, chopped
• 2 large potatoes, diced
• 3 half ears of frozen or fresh corn
• 2 x 10.25 oz. cans cream of mushroom soup
• 2 x 10.25 oz. cans water
• Salt and pepper to taste
• 8 oz. halibut steaks

Directions:

• In a large pot, heat margarine over medium high heat until bubbly.
• Add the onions and celery, and sauté until the onions are translucent.
• Add the potatoes, and sauté until slightly soft.
• Add corn, mushroom soup, and water, and bring pot to simmer.
• Simmer until potatoes are soft.
• Season with salt and pepper.
• Remove the bones and skin from the halibut (if applicable).
• Dice halibut into one-inch pieces.
• Add to soup 10 minutes before serving, allowing halibut to heat through.
• Serve hot.