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Halibut Chowder Recipe

Halibut Chowder Recipe

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. YIELD:16 servings


  • 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


  • 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).

Nutritional Facts

1 cup: 198 calories, 11g fat (6g saturated fat), 44mg cholesterol, 399mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 13g protein.

Reviews for Halibut Chowder

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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."

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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