North Pacific Chowder
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
Total TimePrep: 15 min. Cook: 35 min.
Makes9 servings (2-1/4 quarts)
- 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
- 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 crumbled bacon. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork. Garnish with tarragon sprigs if desired.
Nutrition Facts1 cup: 215 calories, 10g fat (5g saturated fat), 52mg cholesterol, 758mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 16g protein.
Originally published as Mom's Halibut Soup in Taste of Home December/January 2009
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.