The Best Halibut Chowder
Author: Marla Hingley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
For low carb, omit potatoes and flour. Allow to simmer and reduce for a bit longer to thicken.
  • 4 slices thick bacon, finely chopped
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 3 celery, finely chopped
  • 2 Tbsp fresh thyme, divided
  • 1 cup butternut squash, finely cubed
  • ½ cup potatoes, finely cubed
  • 1 ½ Tbsp GF flour or cornstarch
  • 3 ½ cups GF vegetable stock
  • ½ cup clam juice*
  • 1 lb halibut, cubed
  • Pinch cayenne
  • ¼ tsp red chili flakes
  • ½ cup heavy cream or full fat coconut milk
  • 3 Tbsp fresh Italian parsley
  1. Cook the bacon until crisp, set aside.
  2. In a large pot, sauté the onion, leek, celery, and 1 Tbsp thyme in the bacon grease (or using 1-2 Tbsp oil) for about 8 minutes or until celery is tender.
  3. Stir in the squash, potatoes, and the flour, and stir for 2 minutes before adding in the stock and clam juice. Bring to a boil, then reduce and simmer for 12 minutes or until the squash is tender.
  4. Add the halibut, cayenne and chili flakes and continue simmering for about 5 minutes or until fish is done (flakes easily with fork). Remove from heat and stir in cream, parsley, and remaining 1 Tbsp of thyme and cooked bacon. Season to taste with salt and pepper.
To reduce the fat even more, use skim milk or milk alternative. Then to help thicken the soup, increase the amount of potatoes used, mashing some of them up against the side of the pot. Or you can add some pureed cauliflower to help thicken the chowder.
*Clam juice can be found in the juice aisle of most supermarkets (near the tomato juice)
Recipe by Gluten Free Club at