Halibut Chowder
Course: Seafood and Fish Dinners, Soups and StewsDifficulty: MediumServings
10
servingsPrep time
15
minutesCooking time
30
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Saute together in large soup pot
1/4 cup 1/4 butter (1/2 stick)
1 medium 1 onion, diced (white or yellow)
3 3 celery stalks, finely sliced
- When onions translucent, add:
1/2 cup 1/2 flour
1 cup 1 chicken stock
- When thick and consistent, add:
3 3 carrots, sliced
2 large 2 potatoes, washed, peeled (optional) and diced
1 15oz can 1 corn
3 cups 3 milk or half and half
1 tsp 1 salt
1/2 tsp 1/2 black pepper
- When potatoes are soft, add:
1-2 pounds 1-2 halibut or other white fish meat
- Cook until halibut is done. Season with additional salt and pepper to taste.
Directions
- Melt butter in large pot on medium heat.
- While butter is melting, chop onion and celery. Add to the melted butter and saute.
- While onions and celery are cooking, slice carrots and wash, peel (optional) and dice potatoes.
- When onions are translucent, add flour and mix until evenly distributed.
- Add chicken stock and cook until thick, stirring constantly.
- Add carrots, potatoes and canned corn (with juice), milk, salt and pepper. Simmer on low to allow potatoes and carrots to cook.
- While soup is simmering, cut fish into small pieces.
- When potatoes are done (split easily with a fork) add the fish and cook for about 5-10 minutes, until the fish flakes easily.
- Serve with bacon bits, crackers, cheddar cheese, chives and your favorite chowder toppings.
Recipe Video
Notes
- Can add bacon – cook first in same pan, cut into small pieces, and proceed with the recipe.
Did you make this recipe?
Tag @anawhitediy on Instagram and hashtag it #recipesbyanawhite
Did you make this recipe?
Follow us on Facebook
Pin For Later!
