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Halibut & Potato Chowder

Total Time

Prep: 25 min. Cook: 30 min.

Makes

12 servings (3 quarts)

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. —Teresa Lueck, Onamia, Minnesota
Halibut & Potato Chowder Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, cubed
  • 4 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 large onion, chopped
  • 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

  1. In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes.
  2. Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
  3. Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.
Chicken Base
Look for chicken base near the broth and bouillon.

Nutrition Facts

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

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