Ingredients

4 six to eight ounce portions of Alaskan Halibut
12 fingerling potatoes. boiled until soft
4 large cippolini onions ,large dice|
1/2 stock celery ,large dice
1 tsp. tarragon, minced
1 tsp. chive minced
6 ears of corn, shucked
1/2 pound of bacon, cooked
1 qt. shell stock
1cup heavy cream
2 tblsp. canola oil
salt and pepper to taste

For the shell stock:

20 ea. prawn shells
1/2 oninion diced
1/4 bunch thyme
1/2 cup white wine
3/12 cup water
2 bay leaves
1 tbls peppercorns
1 lemon completely peeled
1 roma tomato seeded and diced
1 tbls canola oil

Shell stock Method: On low heat, sweat the prawn shells and the vegetables for 2-3 minutes. Add white wine and water, simmer for 45 minutes, strain and reserve.

For the chowder: On low heat sweat the cippolini onions with the shucked corn for about 5-6 min.s, add shell stock and cream and bring to a boil for 10 minutes, puree, and set aside. In a seperate pan, heat the celery, bacon and potatoes in the oven at 400 degrees for approximately 7 minutes.