RecipeJuno winner Murray Porter shares his recipe for Alaska halibut chowder

The first time eating this halibut chowder was at a Potlatch in Skidegate, in Haida Gwaii, and it blew my mind.

—Murray Porter, musician

Murray Porter grew up eating freshwater fish around the Great Lakes in Ontario. And while this Six Nations of the Grand River blues player is best known for his music, it turns out he also likes to spend a little time in the kitchen. 

So SCENE asked the Juno award winning musician to tell us a little bit about his favourite recipe. And the main ingredient in the dish is one he discovered when he moved to British Columbia. That's where the people of Haida Gwaii (formerly the Queen Charlotte Islands) introduced him to "fresh halibut".

"The first time eating this halibut chowder was at a Potlatch in Skidegate, in Haida Gwaii, and it blew my mind," said Porter.

"With friends like (couture designer) Dorothy Grant and Miles Richardson, we've been fortunate to never have to buy halibut!"

Porter says friends from Alert Bay, BC, and Bella Bella, Washington have also supplied him and his partner, Elaine Bomberry, with halibut, smoked black cod, prawns, dungeness crab and sockeye salmon. 

"So needless to say, we are very grateful," said Porter.

Here is Murray Porter's recipe for Alaska Halibut Chowder.

Alaska Halibut Chowder
On a cold day, or a Sunday night supper. Mmm, good!
 
2 lb Halibut Fillets
1/2 cup finely chopped onions
1/2 cup finely chopped green peppers
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
6 Tbsp butter or margarine divided
3 cup chicken broth
3/4 tsp salt
1/2 tsp freshly ground white pepper
2 cup milk
3 Tbsp flour
2 1/2 cup shredded sharp Cheddar cheese
1 Tbsp minced parsley
 
Remove skin and bones from halibut; cut into bite-sized pieces. Saute vegetables in three tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for five minutes.
 
Add milk and heat gently. Combine remaining three tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened.
 
Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley.
Makes 6-8 servings.

Murray Porter will be at the Aboriginal Peoples Choice Music Awards and performs at Aboriginal Music Week on November 2.