3 medium potatoes, cubed (about ¾ pound)
Water to cover, about 4 cups
2 slices bacon, finely diced OR 1 tablespoon olive oil (to reduce sodium and saturated fat)
1 small yellow onion, chopped
2 stalks celery, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
¼ teaspoon white pepper
½ teaspoon Worcestershire sauce
4 teaspoons reduced sodium chicken base
1 pound Alaska Halibut fillet, cut into 1-inch chunks
4 ounces evaporated 2% milk
Italian seasoning, flaked

1. Cook potatoes in water over medium-high heat, covered, until tender. Drain, reserving cooking water.

2. Sauté bacon, onion, and celery over medium heat in a large kettle for 5 minutes or until lightly browned.

3. Add butter to onion mixture and stir until melted. Add flour, seasonings, and chicken base. Stir until blended. Cook 5 minutes, stirring occasionally.

4. Gradually add reserved water from cooking potatoes (and if necessary additional water, to total 1 quart liquid) to mixture while stirring, and cook until thickened.

5. Add halibut chunks and potatoes. Heat to 180°F. Just before serving, add the milk.

6. Garnish with a healthy pinch of flaked Italian seasoning.

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