Halibut & Potato Chowder Recipe

Recipe By Slurrp

Halibut & Potato Chowder is a hearty and comforting soup that combines tender chunks of halibut with creamy potatoes and flavorful vegetables. This chowder is rich and satisfying, with a creamy broth that is seasoned with herbs and spices. The halibut adds a delicate and flaky texture to the soup, while the potatoes provide a hearty and filling base. This dish is perfect for a cozy dinner or lunch, and it is sure to warm you up on a cold day.

4.3
23 Rating -
Rate
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
Halibut & Potato Chowder
plan
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ingredients serve

Ingredients for Halibut & Potato Chowder Recipe

  • 0.08 tablespoon Olive Oil
  • 0.08 Onion, Diced
  • 0.17 Stalks Celery, Diced
  • 0.17 Carrots, Diced
  • 0.17 cloves Cloves Garlic, Minced
  • 0.33 cup Diced Potatoes
  • 0.33 cup Chicken Broth
  • 0.17 Bay Leaves
  • 0.08 pound Halibut Fillets, Cut Into Chunks
  • 0.08 cup Heavy Cream
  • 0.08 teaspoon Dried Thyme
  • 1/25 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley Or Chives For Garnish

Directions: Halibut & Potato Chowder Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, celery, and carrots, and cook until softened.
  • STEP 2.Add garlic and cook for another minute until fragrant.
  • STEP 3.Add diced potatoes, chicken broth, and bay leaves. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  • STEP 4.In a separate pan, cook the halibut fillets until they are opaque and flaky.
  • STEP 5.Once the potatoes are tender, remove the bay leaves and stir in the cooked halibut, cream, and seasonings.
  • STEP 6.Simmer for a few more minutes until heated through.
  • STEP 7.Serve the chowder hot, garnished with fresh parsley or chives.

Cooking Tips

  • Make sure to cut the potatoes into small, bite-sized pieces to ensure they cook evenly.
  • You can substitute other types of white fish, such as cod or haddock, for the halibut if desired.
  • For a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the halibut and cream.

Storage and Serving

  • Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
  • Serve the chowder with crusty bread or oyster crackers for a complete meal.
Nutrition
value
164
calories per serving
4 g Fat14 g Protein16 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    14g
  • Carbs
    16g
  • Fiber
    4g

MacroNutrients

  • Carbs
    16g
  • Protein
    14g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    171mg
  • Iron
    2mg
  • Vitamin A
    804mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    28mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    245mg
  • Selenium
    25mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp