Teresa's Recipes
Creamy Halibut Chowder
This delightful creamy halibut chowder is a comforting bowl of warmth, showcasing tender chunks of halibut nestled among vibrant vegetables and creamy potatoes. With hints of fresh herbs and a touch of garlic, this chowder is not only a feast for the taste buds but also a nod to coastal culinary traditions. Enjoy this dish on a chilly evening, reminiscent of the maritime kitchens where fishermen and families would gather to savor the day's catch.
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 2 cloves, minced Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup (whole or half-and-half for creamier texture) Milk
- 2 medium, peeled and diced Potatoes
- 1 teaspoon, chopped Fresh thyme
- 1 Bay leaf
- to taste Salt
- to taste Freshly ground black pepper
- 1 pound, cut into bite-sized chunks Halibut fillets
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 12g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 3g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute, ensuring it’s well combined with the vegetables.
- Gradually whisk in the chicken broth and milk until the mixture is smooth.
- Add the diced potatoes, chopped thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
- Add the halibut chunks to the pot and simmer for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the bay leaf and stir in the fresh parsley before serving.
- Serve hot with crusty bread or crackers for dipping.
Tips
- For an extra layer of flavor, consider adding a splash of white wine after frying the vegetables, allowing it to reduce before adding the broth.
- This chowder can be made with other white fish like cod or haddock if halibut is not available.
- For a slightly spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce.