Halibut Chowder Recipes

MARK'S HALIBUT CHOWDER

Steps:

• Combine first six ingredients and simmer in large pot. (Chowder).
• In large skillet, sauté next three ingredients until halibut is tender.
• Add above to pot of chowder and heat through.
• Add cayenne pepper to taste and enjoy!

HALIBUT AND CORN CHOWDER

Steps:

• 1. First skin, debone (if necessary) the halibut. Boil the water, and cook the fish. Set aside in paper towels to drain.
• 2. Use a Dutch Oven and saute the bacon until soft-crisp....add the onion....cook a little longer until the onion is translucent. Add the celery and continue cooking for another 5 minutes.
• 3. Add the potatoes. ONLY COVER with water TO THE TOP OF THE POTATOES (NO MORE!!!)....boil on medium low until tender
• 4. Add in the rest of the ingredients and allow to simmer for 5 to 10 minutes but not boil. Serve with Artisan Bread. Mine tonight is a garlic infused 7 grain bread....hubby will love it.

HALIBUT & POTATO CHOWDER

Steps:

• In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

HEARTY HALIBUT CHOWDER

Steps:

• 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.
• 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.

HALIBUT AND POTATO CHOWDER

Steps:

• Combine clam juice, vegetables, and savory in slow cooker. Cover and cook on high 4-5 hours.
• Process soup and milk in food processor or blender until smooth. Return to slow cooker.
• Add halibut and hot pepper sauce; cover and cook on high 10-15 minutes. Season to taste with salt and pepper.
• Sprinkle each bowl of soup with bacon.