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Halibut Chowder
This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska
16 Servings
Prep/Total Time: 20 min.
Ingredients
8 to 10 green onions, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
4 cans (10-3/4 ounces
each
) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces
each
) condensed cream of mushroom soup, undiluted
4 cups 2% milk
2 packages (8 ounces
each
) cream cheese, cubed
1-1/2 pounds halibut
or
salmon fillets, cubed
1-1/2 cups frozen sliced carrots
1-1/2 cups frozen corn
1/8 to 1/4 teaspoon cayenne pepper, optional
Directions
In a Dutch oven, saute onions in butter until tender. Add garlic;
cook 1 minute longer. Add the soups, milk and cream cheese; cook and
stir until cheese is melted. Bring to a boil.
Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered,
for 5-10 minutes or until fish flakes easily with a fork and
vegetables are tender. Add cayenne pepper if desired. Yield: 16
servings (about 4 quarts).
Nutrition Facts:
1 serving (1 cup) equals 198 calories,
© Taste of Home 2013
2 of 2
Halibut Chowder
(continued)
Nutrition Facts:
11 g fat (6 g saturated fat), 44 mg cholesterol, 399 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.
© Taste of Home 2013