Halibut Chowder Recipe
Halibut Chowder Recipe photo by Taste of Home

Halibut Chowder Recipe

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

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

Nutritional Facts

1 serving (1 cup) equals 198 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 399 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.

Directions

  1. 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.
  2. 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).
Originally published as Halibut Chowder in Quick Cooking January/February 1999, p27

Nutritional Facts

1 serving (1 cup) equals 198 calories, 11 g fat (6 g saturated fat), 44 mg cholesterol, 399 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.

Reviews for Halibut Chowder

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 2, 2012

This was good but not as flavorful as I would like (especially to justify this many calories!). I did add potatoes and used fresh carrots both of which I added just after the garlic and cooked for a few minutes before adding the soups in order to make sure they cooked through.

MY REVIEW
Reviewed May. 4, 2011

Excellent tasting, made it twice! However, the second time I added the carrots much earlier otherwise they don't cook thoroughly. Just a suggestion for anyone making this.

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