Halibut Chowder With Herbs and Sugar Peas

• 14 lb bacon
• 1 shallot, minced
• 1 lb small potato, cut in uniform pieces
• 2 cups milk
• 2 cups half-and-half
• 1 bay leaf
• 1 12 lbs halibut, cut into 1 1/2 inch pieces
• 14 teaspoon salt
• 14 lb sugar snap pea, strings removed
• 1 tablespoon minced chives
• 2 teaspoons chervil, leaves

1. Cut bacon into thin strips crosswise and combine with shallot in a medium pot.
2. Cook over medium heat until shallot softens and bacon frizzles, about 5 minutes.
3. Add potatoes.
4. Add milk, half-and-half and bay leaf and bring to simmer.
5. Cook until potatoes are tender, about 20-25 minutes.
6. Remove bay leaf.
7. Add halibut and salt and cook until halibut is firm, about 4-5 minutes.
8. Remove pan from heat and stir in sugar snap peas and herbs.
9. Taste and add salt if necessary.

bacon, shallot, potato, milk, bay leaf, salt, sugar snap pea, chives, chervil

Taken from www.food.com/recipe/halibut-chowder-with-herbs-and-sugar-peas-168456 (may not work)