HALIBUT CHOWDER RECIPE RECIPES

HALIBUT CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Halibut Chowder Recipe: How to Make It - Taste of Home image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 16 servings (about 4 quarts).

Number Of Ingredients 11

Ingredients

8 to 10 green onions, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups 2% milk
2 packages (8 ounces each) cream cheese, cubed
1-1/2 pounds halibut or salmon fillets, cubed
1-1/2 cups frozen sliced carrots
1-1/2 cups frozen corn
1/8 to 1/4 teaspoon cayenne pepper, optional

Steps:

In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

Nutrition Facts : Calories 198 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 399mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 13g protein.

CAPE MUDGE HALIBUT CHOWDER RECIPE - FOOD.COM

Cape Mudge Halibut Chowder Recipe - Food.com image

This is like a fish stew. Just delicious. Halibut fillets a pretty expensive so at times I use Haddock fillets. This recipe was from "The flavours of Canada by Anita Stewart

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
5 medium carrots (Chopped )
3 stalks celery (Chopped )
2 large onions (Chopped )
4 garlic cloves (Chopped )
5 cups chicken stock
1 (28 ounce) can tomatoes (Chopped )
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 red bell pepper (Chopped )
1 green bell pepper (Chopped )
2 lbs halibut (Cubed)

Steps:

Saute carrots, celery, onion and garlic in oil for 10 minutes.
Add stock, tomatoes, oregano, salt, pepper and bay leaf.
Bring a boil and simmer for 30 minutes.
Add red and green peppers.
Simmer for 15 minutes. Add fish and simmer for 7 minutes.
Remove bay leaf and serve.

Nutrition Facts : Calories 359.6, FatContent 10.9, SaturatedFatContent 1.9, CholesterolContent 54.4, SodiumContent 622.3, CarbohydrateContent 25.7, FiberContent 4.9, SugarContent 12.8, ProteinContent 39.3

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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.

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