Just for the Halibut GIVEAWAY!

Can you believe it! I'm finally doing a Giveaway! This is not my "year anniversary" nor is it my "100th post" but I felt with all the kind words and tons of support, you all deserved a chance to win something (insert wink here) real nice. 


I have enjoyed every minute of this blog-venture. Except the time of course when I read over half my posts and discovered my horrid grammar, my lack of word use, and well, my absence in personality. Which actually hasn't changed much, but I'm working on it.


I determined that writing should feel natural (duh) and I shouldn't feel lost for words, or lack of in my case. I should write as if I'm writing to my best friend. Although if I were writing to my best friend you would probably see words like, "friggidy frick frick" and "Fo shiz".  Or maybe "son-of-a-biscuit-eater". Ya I know; I'll try to leave those out in the future.


Anyhow, all I'm trying to say is I'm proud of my site and the much needed blossoming I've done thus far. I'm also tickled- to- no- get- out (oops, that one snuck in there) to have met so many great bloggers. Some have inspired me far beyond food but just as equal I have come to admire and respect all the amazing talented home and professional chefs. It's a wonderful thing.


You are wonderful people.


So without further due.........


I present to you...........

A recipe first.

~Halibut Chowder~

I'll leave out the step by step process since I know how anxious you all are to see your potential prize. And I'm certain that most of you can read a recipe and follow the directions. However, I must show you the trick in which makes this soup so velvety and merit the "Chowder" title.

Two words

Immersion blender

Halibut Chowder




Ingredients


1 pound fresh wild Halibut, cut in 1 inch cubes
1 cup chopped onion
1 cup diced carrots
1/2 cup diced celery (I include the leaves)
3 garlic cloves, minced
3 potatoes, peeled and cut in 1 inch cubes
4 Tb olive oil
6 cups low sodium organic chicken broth
8 oz stewed tomatoes chopped
1 1/2 cups nonfat milk (organic)
2 oz of 1/3 less fat cream cheese (organic)
1/4 cup half and half (organic)
1 cup frozen corn
handful fresh parsley
1/4-1/2 tsp cayenne pepper
salt and pepper


Toppings:


Tabasco
Sharp cheddar cheese
Saltine crackers




Directions


In large dutch oven (or large stock pot) heat 4 Tb olive oil. Add onion, carrots, celery, garlic, and potatoes. Season with salt and pepper. Saute for 10 minutes just until veggies start to soften. Add tomatoes, chicken broth, and cayenne. Bring to a boil, cover and reduce heat to simmer about 10 minutes. When veggies are tender take immersion blender and blend just until mixture slightly thickens. You still want texture in this chowder so don't overdo it. Add Halibut and simmer another 10 minutes until fish is firm but no longer pink in center. Add corn, cream cheese, half and half, and cayenne pepper. Keep heat very low until cream cheese is fully incorporated and corn is heated through. Don't bring to a boil. Season with salt and pepper to your liking, add any of your favorite chowder toppings and dig in.

Two words

Make this

I actually had a lot of fun making this chowder. Partly because I always have fun whenever I make anything, but also because using a hand blender was the coolest, easiest way to get a little smoothness to your soup/chowder recipe. So when I bought mine........

I decided to buy two.

This ones for you.

And that's not all.........

This stainless steel blender doesn't come solo. It has a mini food processor attachment/A whisk attachment/And Mix measuring cup.

Also for fun, I threw in these kitchen towels by "Storehouse". They are very industrial and will last forever. You wont be disappointed. 

To enter:

*You must follow this blog.

*Leave me a comment after this post telling me what your favorite chowder recipe is.

*For an extra entry post this giveaway to your facebook page, and show that you've done so.

*U.S. and Canada addresses only please.

Also: Make sure you leave me a way to contact you.

Giveaway ends Sunday the 27th at 12:00 a.m.

Blessings to all, and good luck!