Halibut Chowder

Halibut is a very popular fish, and for good reason. Its lean, firm white flesh has a mild sweetness and a delicate flavor, making it a deliciously versatile option for all kinds of recipes—including this hearty halibut and potato chowder. While clam chowder may reign supreme, fish chowders are also quite common, especially in New England, Nova Scotia and Ireland. Halibut is an excellent choice for thick, creamy chowders thanks to its meaty texture and its pleasant buttery flavor, which won’t overpower the other ingredients. For a warm and soothing dinner on a cool night, cozying up with a bowl of this halibut chowder soup is hard to beat.

Halibut Chowder Ingredients

• Butter
• Celery
• Carrots
• Onion
• All-purpose four
• White pepper
• 2% milk
• Chicken broth
• Water
• Chicken base
• Potatoes
• Canned corn
• Bay leaves
• Half-and-half cream
• Lemon juice
• Halibut
• Salad croutons
• Parmesan
• Chives

Directions

Step 1: Make the base

In a large saucepan, melt the butter over medium heat. Add the celery, carrots and onion, and cook until they’re tender, stirring occasionally. Stir in the flour and pepper until they’re blended. Continue stirring while gradually adding the milk, broth, water and chicken base. Bring the contents to a boil, and continue to cook and stir until it’s thickened, about two minutes.

Editor’s Tip: Cooking flour with melted butter creates a roux, which works to thicken the chowder. Add the liquids to the roux in small doses while continuing to stir or whisk. This ensures that no lumps will form, and it allows the roux to distribute evenly and fully emulsify to thicken properly.

Step 2: Cook the vegetables

Add the potatoes, corn and bay leaves to the pot, and return the mixture to a boil. Reduce the heat to a simmer, cover and continue cooking until the potatoes are tender, 15 to 2o minutes.

Step 3: Finish the chowder

Stir in the cream and lemon juice, and return the chowder to a boil. Add the halibut. Reduce the heat to a simmer and continue cooking the chowder, uncovered, until the fish flakes easily with a fork, 7 to 11 minutes. Discard the bay leaves and ladle the chowder into a bowl, then garnish it with the croutons, Parmesan and chives.

How to Store Halibut and Potato Chowder

Transfer any leftover chowder to an airtight container and refrigerate it for up to four days. When you’re ready to eat the chowder again, reheat it in a saucepan on the stovetop over medium heat until it’s warmed through. We don’t recommend freezing halibut chowder because the thawing process may change the texture of the fish and cause the cream to separate.

Halibut and Potato Chowder Tips

Can other seafood be added to a halibut chowder recipe?

Yes, scallops, shrimp, crabmeat and shellfish all work wonderfully in this recipe for halibut chowder. Or spice it up a little with this recipe for seafood chowder and seasoned oyster crackers.

How can I keep costs down when making halibut chowder?

Halibut is a wonderful option for this chowder recipe, but it can be on the pricey side—especially if it’s wild caught. Fortunately, there are several great options at a variety of price points that would make a seamless substitution for halibut. Haddock, cod, monkfish and tilapia are all mild fish with firm textures that would hold up well in this chowder.

Is there a difference between halibut chowder and soup?

The difference between chowder and soup is more than just the fancy name, but it’s all in the details. Soup is pretty versatile and can be thin and broth-based or rich and creamy, while chowder is always thick and hearty with large chunks of vegetables, meat or seafood.