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.
- 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
- 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).
Originally published as Halibut Chowder in Taste of Home Soups 2014, p91
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