Creamy Halibut Chowder

Ingredients

Unsalted butter

2 tablespoons

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

2 cloves, minced

All-purpose flour

3 tablespoons

Chicken broth

4 cups

Milk

1 cup (whole or half-and-half for creamier texture)

Potatoes

2 medium, peeled and diced

Fresh thyme

1 teaspoon, chopped

Bay leaf

1

Salt

to taste

Freshly ground black pepper

to taste

Halibut fillets

1 pound, cut into bite-sized chunks

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5 minutes, stirring occasionally.
3. Stir in the flour and cook for 1 minute, ensuring it’s well combined with the vegetables.
4. Gradually whisk in the chicken broth and milk until the mixture is smooth.
5. 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.
6. 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.
7. Remove the bay leaf and stir in the fresh parsley before serving.
8. Serve hot with crusty bread or crackers for dipping.