Harvest-Time Halibut Chowder

½ cup butter 1 clove garlic, minced 1 small onion, minced 3 ribs celery, chopped small 3 large carrots, chopped small 1 cup flour

3 quarts water 2 quarts chicken stock preferably homemade

4 large red potatoes, unpeeled and cut in small cubes

1 pound uncooked boneless halibut, cut into 1-inch pieces

2 teaspoons salt

½ teaspoons freshly ground black pepper 1 cup half-and-half or nonfat evaporated milk 4 ounces silvered almonds 6 sprigs fresh dill, chopped

Melt butter in a large pan. Add garlic, onion, celery, and carrots. Toss until garlic becomes fragrant, about 2 minutes. Add flour and stir to combine for 30 seconds, taking care not to burn.

Add contents of pan to slow cooker. Stir in water, chicken stock, potatoes, halibut, salt and pepper. Cover and cook on high for 5 to 6 hours, stirring occasionally.

Half an hour before serving, add half-and-half to pot. Stir, then cover and cook another 30 minutes. Ladle into bowls and garnish with slivered almonds and fresh dill.

Serves six.