Best Halibut Potato Chowder Recipes

HALIBUT & POTATO CHOWDER

Halibut & Potato Chowder image

Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

Ingredients

1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

Steps:

In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

EAST COAST HALIBUT AND POTATO CHOWDER

East Coast Halibut and Potato Chowder image

Provided by Food Network

Categories main-dish

Time 50m

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon finely chopped shallots
1 bay leaf
2 teaspoons ground tumeric
2 cups peeled potatoes, cut into small to medium cubes
6 cups bottled clam juice
1/4 teaspoon of tabasco or other hot sauce
Fresh black pepper to taste
3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)
2 pounds boneless, skinless halibut cut into 1/2-inch cubes
2 cups milk
1 cup heavy cream
2 tablespoons chopped parsley

Steps:

In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

HALIBUT AND POTATO CHOWDER

Halibut and Potato Chowder image

Make and share this Halibut and Potato Chowder recipe from Food.com.

Provided by dicentra

Categories Low Cholesterol

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups clam juice
4 cups peeled cubed potatoes
1 large onion, chopped
1 celery rib, chopped
1 carrot, chopped
1 teaspoon dried savory, leaves
1 cup milk
1 lb halibut, cubed
1/2-1 teaspoon hot pepper sauce
salt and pepper
2 slices bacon, cooked, crumbled

Steps:

Combine clam juice, vegetables, and savory in slow cooker. Cover and cook on high 4-5 hours.
Process soup and milk in food processor or blender until smooth. Return to slow cooker.
Add halibut and hot pepper sauce; cover and cook on high 10-15 minutes. Season to taste with salt and pepper.
Sprinkle each bowl of soup with bacon.

Nutrition Facts : Calories 343.5, Fat 6, SaturatedFat 2.4, Cholesterol 66.9, Sodium 513, Carbohydrate 44.5, Fiber 5, Sugar 6.7, Protein 27.8

HALIBUT AND POTATO CHOWDER

Halibut and Potato Chowder image

Try this great way to mix up dinner standbys. Mashed potato flakes thicken this easy chowder, and you can very the chili powder and cayenne to fit your taste.-Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories Lunch

Time 5h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cups water
2 cups 2% milk
2 medium potatoes, cubed
1 large onion, chopped
1 cup mashed potato flakes
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon dried parsley flakes
1/2 teaspoon ground mustard
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pound halibut fillets, cut into chunks
1 tablespoon butter

Steps:

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 5 hours or until potatoes are tender. , Add halibut and butter. Cover and cook 30-45 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 254 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 534mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

HALIBUT AND SWEET POTATO CHOWDER

HALIBUT AND SWEET POTATO CHOWDER image

Categories Soup/Stew Fish Dinner

Yield 6 servings 370 calories

Number Of Ingredients 10

Ingredients

2 andouille sausages about 6 to 8 ounces total, sliced 3/4 inch thick
1 tablespoon olive oil
1 onion, peeled and chopped
1/2 teaspoon saffron threads, dark red. not yellow or orange
8 cups reduced salt chicken broth
1 sweet potatoe, peeled and cut into 1/2 inch chunks
1/3 cup whipping cream (optional)
salt and pepper to taste
2 pounds boned, skinned halibut, patted dry and cut into 1 inch chunks
green onions for garnish

Steps:

Pour 1 tablespoon olive oil into a 4 to 6 quart pan oven over medium high heat: add the andouille sausage and stir often until beginning to brown. Add the onion. and stir often until limp. Add the 1/4 teaspoon saffron threads. Add 8 cups of reduced sodium chicken broth and the sweet potatoe. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in 1/4 cup whipping cream. Salt and pepper to taste. Meanwhile, rinse 2 pounds boned halibut and pat dry:cut into 1 inch chunks. Lay chunks on top of soup. Cover and cook until halibut is opague but still moist looking in the center (cut a piece to check). about 10 minutes. Gently stir soup. Ladel into bowls and garnish with thinly sliced green onions.