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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 Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    9 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.

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  • brady525sarah
    May 9, 2013

    No comment left

  • tkarinas
    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.

  • ldybugkiss
    Oct 19, 2009

    No comment left