Best 3 Halibut Potato Chowder Recipes

Dive into the delectable world of flavors with halibut potato chowder, a culinary masterpiece that harmonizes the tender, flaky texture of halibut with the creamy richness of potatoes, all enveloped in a soothing, aromatic broth. This chowder is a symphony of seafood and garden goodness, inviting you on a culinary journey that will delight your taste buds and warm your soul. With its comforting warmth and explosion of flavors, halibut potato chowder is perfect for a chilly evening or a cozy gathering, promising an unforgettable dining experience.

Here are our top 3 tried and tested 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.

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.

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

Tips:

For the best flavor, use fresh halibut fillets or steaks. If using frozen halibut, thaw it completely before cooking.
To ensure the potatoes are cooked through, cut them into small cubes before adding them to the chowder.
If you don't have heavy cream on hand, you can substitute milk or half-and-half.
For a thicker chowder, add more flour or cornstarch to the roux.
Serve the chowder immediately, or let it cool and store it in the refrigerator for up to 3 days.
Garnish the chowder with fresh parsley, chives, or dill before serving.

Conclusion:

Halibut potato chowder is a delicious and hearty seafood soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your chowder thick or thin, creamy or brothy, this recipe is sure to please. So next time you're looking for a quick and easy seafood dinner, give halibut potato chowder a try. You won't be disappointed!