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.
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.
|The Best Halibut Chowder|| |
- 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
- Cook the bacon until crisp, set aside.
- 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.
- 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.
- 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.
*Clam juice can be found in the juice aisle of most supermarkets (near the tomato juice)