Halibut Chowder
This hearty, healthy halibut chowder is simple to make and will keep your family warm and full on a cold winter day.
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Equipment
- Large pot or dutch oven
- Large spoon
- Cutting board and knife
Ingredients
- 1/4 cup Butter
- 1/2 Onion, diced
- 1 Carrot, chopped
- 2 Celery stalks, chopped
- 2 Garlic cloves, minced
- 1/3 cup Flour
- 2 cups Potatoes, cut into 1/2 to 1 inch pieces
- 4 cups Stock (vegetable, chicken, or fish)
- 1 Bay leaf
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- 1 cup Milk or cream
- 1 Halibut fillet, precooked or 16 oz. canned halibut, flaked
Instructions
- Melt the butter in the pot over medium-high heat.
- Add in the chopped vegetables and cook until tender, stirring occassionally, about 10 minutes.
- Sprinkle flour over vegetables and stir constantly for about 2 minutes until the vegetables are all coated.
- Add the stock, potatoes, bay leaf, salt, and pepper. Bring to a boil then reduce heat and simmer for 15-20 minutes or until the potatoes are soft.
- Discard the bay leaf and stir in the milk and halibut.
- Continue to simmer until halibut is warm, about 5 more minutes.
- Serve warm from the pot with a side of sourdough bread or topped with shredded cheese.
Notes
Store in an airtight container in the fridge for up to 3 days.
Reheat in a small pot over low heat until warm, about 5 to 10 minutes.
This chowder does not freeze well.
Servings: 6