Halibut Chowder
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A creamy chowder with halibut, bacon, potatoes, and corn. Perfect for warming up on the boat or at home.
Ingredients
- 1/2 lb bacon diced
- 2 cup celery diced
- 1 cup yellow onion chopped
- 4 cup Yukon gold potatoes cubed
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 8 cup water
- 2 cup chicken stock
- 1 can creamed corn
- 1 tbsp dried thyme
- 2 cup heavy whipping cream
- 1 1/3 lb halibut, cod, rockfish, or wild salmon skin removed, cut into 1-inch cubes
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.8 mg
- Iron: 2.59 mg
- Magnesium: 36.4 mg
- Phosphorus: 249 mg
- Potassium: 541 mg
- Zinc: 0.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 8 cup water
- 2 cup chicken stock
- 1 can creamed corn
- 1 tbsp dried thyme
- 2 cup heavy whipping cream
Prepare
- Dice 1/2 lb bacon
- Dice 2 cup celery
- Chop 1 cup yellow onion
- Cube 4 cup Yukon gold potatoes
- 1 1/3 lb halibut, cod, rockfish, or wild salmon, skin removed, cut into 1-inch cubes
Let's Cook
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Step 1.
In a Dutch oven over medium heat, fry the diced bacon until crispy, about 5–7 minutes. Transfer the bacon to a plate and set aside, leaving the rendered fat in the pot.
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Step 2.
Add the diced celery and chopped onion to the same pot with the bacon fat. Sauté over medium heat until softened, about 5 minutes.
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Step 3.
Add the cubed Yukon gold potatoes, kosher salt, and black pepper. Pour in the water and cook until the potatoes are tender, about 15 minutes.
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Step 4.
Stir in the chicken stock, creamed corn, and dried thyme. Bring the chowder to a gentle simmer.
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Step 5.
Pour in the heavy whipping cream and stir to combine. Heat through, but do not let the chowder boil, or it may curdle.
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Step 6.
Add the cubed fish to the pot and simmer for 2 minutes. Turn off the burner and let the chowder sit for 5 minutes to finish cooking the fish gently.
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Step 7.
Ladle the chowder into bowls and garnish with the reserved crispy bacon.