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The Best Halibut Chowder

This chowder is filled with fresh veggies, and a bit of chili flakes to help balance out the richness. Chowders are typically filled a lot of cream, but with our version we’ve cut down that amount to only 1/2 cup and it still tastes amazing.HalibutChowder1

The key to this chowder is its texture. You need to ensure that all the veggies are chopped in the same uniform size (finely diced). That way you get a little bit of everything in each bite.

Once the bacon and the veggies are sautéed, stir in the flour and cook for another minute before adding the stock. This helps to ‘cook’ out the raw taste of the flour. Clam juice may seem like an unappetizing ingredient, but don’t omit it – it really brings the flavors together.HalibutChowder3

Once the mixture has simmered, just before serving pour in the cream.HalibutChowder5

The Best Halibut Chowder
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Serves: 6
Ingredients
  • 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
Instructions
  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.
Notes
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)

 

2 Responses to The Best Halibut Chowder

  1. [email protected] October 13, 2015 at 9:30 am #

    I’m allergic to shellfish, so clam juice is not an option. What do you suggest I use to replace it?

    • Marla Hingley
      Marla Hingley October 14, 2015 at 7:16 am #

      I would use a gluten free veggie stock.

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