Taste of Home
Halibut & Potato Chowder
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 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
Ingredients
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1/2 cup butter, cubed
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4 celery ribs, chopped
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3 medium carrots, chopped
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1 large onion, chopped
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1/2 cup all-purpose flour
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1/4 teaspoon white pepper
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2 cups 2% milk
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1 can (14-1/2 ounces) chicken broth
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1/4 cup water
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1 tablespoon chicken base
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3 medium potatoes, peeled and chopped
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1 can (15-1/4 ounces) whole kernel corn, drained
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3 bay leaves
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2 cups half-and-half cream
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2 tablespoons lemon juice
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1 pound halibut or other whitefish fillets, cut into 1-inch pieces
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1 cup salad croutons
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3/4 cup grated Parmesan cheese
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1/2 cup minced chives
Directions
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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.
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2.
Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes.
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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.
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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