Halibut Chowder Recipe

4.5 2 6
Halibut Chowder Recipe
Halibut Chowder Recipe photo by Taste of Home
Publisher Photo

Halibut Chowder Recipe

Read Reviews
4.5 2 6
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 8 to 10 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 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 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 or soup kettle, saute onions and garlic in butter until tender. Add soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily and the 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 cup: 198 calories, 11g fat (6g saturated fat), 44mg cholesterol, 399mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 13g protein.

  • 8 to 10 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter or margarine
  • 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 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
  1. In a Dutch oven or soup kettle, saute onions and garlic in butter until tender. Add soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. Stir in fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily and the 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

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Reviews forHalibut Chowder

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tarradawn User ID: 6435305 51928
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
debharas User ID: 3909020 19383
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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