Halibut Chowder

2 lbs. Alaska Halibut, thawed if necessary
½ cup each finely chopped onions, green peppers, celery and carrots
6 tbsp. butter or margarine, divided
3 cups chicken broth
¾ tsp. salt
½ tsp. white pepper
2 cups milk
3 tbsp. flour
2 ½ cups shredded sharp Cheddar cheese
1 tbsp. minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and 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.