North Pacific Chowder Recipe

5 1 2
North Pacific Chowder Recipe
North Pacific Chowder Recipe photo by Taste of Home
Publisher Photo

North Pacific Chowder Recipe

Read Reviews
5 1 2
Publisher Photo
This is so yummy and so fresh! Tender vegetables and tarragon add good flavor to this smooth fish soup. —Pam Woolgar, Qualicum Beach, British Columbia
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 8 bacon strips
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 carton (32 ounces) chicken broth
  • 4 medium red potatoes, cubed
  • 2 tablespoons all-purpose flour
  • 1 pint half-and-half cream
  • 1 pound halibut fillets, cubed
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tarragon sprigs, optional

Directions

In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and reserved bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired. Yield: 9 servings (2-1/4 quarts).
Originally published as North Pacific Chowder in Taste of Home December/January 2009, p50

Nutritional Facts

1 cup: 215 calories, 10g fat (5g saturated fat), 52mg cholesterol, 758mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 16g protein.

  • 8 bacon strips
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 carton (32 ounces) chicken broth
  • 4 medium red potatoes, cubed
  • 2 tablespoons all-purpose flour
  • 1 pint half-and-half cream
  • 1 pound halibut fillets, cubed
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tarragon sprigs, optional
  1. In a large saucepan over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and celery in the drippings. Add broth and potatoes. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
  2. Combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in the halibut, tarragon, salt, pepper and reserved bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired. Yield: 9 servings (2-1/4 quarts).
Originally published as North Pacific Chowder in Taste of Home December/January 2009, p50

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MY REVIEW
tkarinas User ID: 4389335 163018
Reviewed Jan. 17, 2010

"This chowder is excellent. However, it is never served when my third son is home, as he is deathly allergic to seafood. It's a keeper, but it won't be served to him."

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