Halibut & Potato Chowder Recipe

Halibut & Potato Chowder Recipe
Halibut & Potato Chowder Recipe photo by Taste of Home
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Halibut & Potato Chowder Recipe

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Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 4 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon white pepper
  • 2 cups 2% milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup water
  • 1 tablespoon chicken base
  • 3 medium potatoes, peeled and chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 3 bay leaves
  • 2 cups half-and-half cream
  • 2 tablespoons lemon juice
  • 1 pound halibut or other whitefish fillets, cut into 1-inch pieces
  • 1 cup salad croutons
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup minced chives

Directions

In a large saucepan, saute the celery, carrots and onion in butter until tender. Stir in flour and pepper until blended; gradually add the milk, broth, water and chicken base. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, for 7-11 minutes or until fish flakes easily with a fork. Discard bay leaves.
Garnish servings with croutons, cheese and chives. Yield: 12 servings (3 quarts).
Editor's Note: Look for chicken base near the broth and bouillon.
Originally published as Halibut Chowder in Taste of Home Soups 2014, p91

Nutritional Facts

1 cup: 316 calories, 16g fat (9g saturated fat), 61mg cholesterol, 671mg sodium, 25g carbohydrate (8g sugars, 2g fiber), 16g protein.

  • 4 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon white pepper
  • 2 cups 2% milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1/4 cup water
  • 1 tablespoon chicken base
  • 3 medium potatoes, peeled and chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 3 bay leaves
  • 2 cups half-and-half cream
  • 2 tablespoons lemon juice
  • 1 pound halibut or other whitefish fillets, cut into 1-inch pieces
  • 1 cup salad croutons
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup minced chives
  1. In a large saucepan, saute the celery, carrots and onion in butter until tender. Stir in flour and pepper until blended; gradually add the milk, broth, water and chicken base. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  3. Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, for 7-11 minutes or until fish flakes easily with a fork. Discard bay leaves.
  4. Garnish servings with croutons, cheese and chives. Yield: 12 servings (3 quarts).
Editor's Note: Look for chicken base near the broth and bouillon.
Originally published as Halibut Chowder in Taste of Home Soups 2014, p91

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