"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." — Bert's Cream Puff
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onion, finely diced
potatoes, peeled and cubed
1 (8 ounce) can
stewed tomatoes, diced
1 1/2 cups
salt and pepper to taste
halibut, cut into 1-inch cubes
shredded Cheddar cheese
red pepper flakes, or to taste
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.
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.
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.
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.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Halibut Chowder
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 58
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