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.