Hearty Halibut Chowder Recipe - Allrecipes.com
Hearty Halibut Chowder Recipe
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Hearty Halibut Chowder
See how to make a creamy Alaskan-style halibut chowder. See more
  • READY IN hrs

Hearty Halibut Chowder

Recipe by  

"I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    35 mins
  • COOK

    40 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
  2. Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2010

I'm sure this still would have been a 5 star without the changes I made, but I did make some revisions to fit our tastes and to decrease fat/calories even more, as this is already a fairly light chowder. I used cod (about a 1/3 of the price) and the flavor was still great. I also used a couple extra pototoes and pureed them after they got a bit soft to help create a thicker consistency. I replaced the tomatoes with a can of corn, used 1 cup of skim milk, and about 1/2 of a 14 oz can of reduced fat evaporated milk. In addition to the fish, I added a can of minced clams, reserving the clam juice. I mixed the clam juice with about 3-4 Tbsp of cornstarch and that really thickened the chowder nicely. I shook in a good amount of salt and pepper and also added a little Old Bay and cayenne. With the richness of this chowder the way I prepared it, it's hard to believe there is only about 3-4 grams of fat per serving.

 
Most Helpful Critical Review
Jan 01, 2012

This was good but not amazing. It was easy to make and everyone enjoyed it. My biggest complaint is that it doesn't feel like a chowder to me, more of a chunky soup. If I make it again I will follow some of the reviewers suggestions and thicken it with cornstarch.

 
Jan 20, 2010

I used cod rather thn halibut (availabilty dictated this), and evaporated milk rather than milk and cream, a lower fat subsitute I often use in chowders that does not sacrifice smoothness. Turned the heat up with a bit of extra crushed pepper in consideration of some family members. Used red skin potatoes unpeeled and fresh parsley so the colors were lovely. Yummy! I can see this being a family favorite.

 
Feb 11, 2009

Delicious! My dad made this a long time ago and he shredded the carrots, so I was quite pleased that I found this recipe on allrecipes. I didn't have the heavy cream on hand, but I thickened the soup with corn starch and it turned out fine.

 
Jul 13, 2010

Fantastic. Everyone in the family liked it and asked for it to be cooked again. I used left over halibut from a party that we had the night before. I added it to the completed soup at the end. I also used up the leftover potatoes from the night before. I added the potatoes with the garlic but only cooked it for two minutes instead of ten. I didn’t shred the carrots. I threw some baby carrots in a food processor and pulsed them until they were chopped up. I think this is a pretty “healthy” chowder. Most of the base is chicken broth, and there is only ½ cup cream and one tablespoon butter. Not bad, and it tastes wonderful.

 
Dec 18, 2008

My family loves this recipe. I did not add the pepper flakes because I have small kids who can't handle spicy stuff. This was a great way to use up the halibut my husband caught in Alaska last year.

 
Oct 05, 2010

We live in Northern BC and have been catching halibut for years. We were looking for a new way to cook halibut. This recipe was awesome. Everyone in the family loved it, including the 8 year old picky eater that doesnt eat anything new. Served it with warm buttered sourdough bread. Perfect recipe dont change a thing.

 
Jul 13, 2010

My sons fresh catch of the day was rock fish, red snapper and sea bass.So threw it all in the pot. I replaced milk with heavy cream. Also added 1 cup of corn. Yes a little extra butter and cheese. Then last but not least some hot sauce. It was fantastic. This recipe is a keeper.

 

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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 15.4 g
  • 31%
  • Sodium
  • 388 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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