Halibut Chowder Recipe

American · Soup · 45 min total

A creamy, comforting chowder featuring tender halibut chunks, potatoes, and corn in a savory broth, perfect for a cozy dinner.

Ingredients

• 1 lb halibut fillet, skin removed, cut into 1-inch chunks
• 4 slices bacon, chopped
• 1 tbsp butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 lb Yukon Gold potatoes, peeled and diced
• 1 cup frozen corn kernels
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 2 tbsp fresh parsley, chopped

Instructions

1. 1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving drippings in pot.
2. 2. Add butter to pot. Sauté onion and celery until softened, about 5 minutes. Add garlic and cook 1 minute.
3. 3. Stir in flour and cook for 2 minutes, stirring constantly.
4. 4. Gradually whisk in chicken broth and milk until smooth. Add potatoes, corn, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
5. 5. Gently stir in halibut chunks and heavy cream. Cook until fish is opaque and flakes easily, about 5 minutes. Do not boil.
6. 6. Stir in reserved bacon and parsley. Adjust seasoning to taste. Serve hot.

Tips

• Use fresh halibut for best flavor; thaw frozen fillets completely.
• For a thicker chowder, mash some potatoes against the pot before adding fish.
• Store leftovers in the refrigerator for up to 3 days; reheat gently.

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