Halibut & Potato Chowder
Cold, dreary winters call for a rich creamy fish soup. Big chunks of flaky white fish, golden potatoes, onions, and herbs, there is nothing better to enjoy on a snowy afternoon. This recipe can be substituted with any white fish you have on hand for a scumptious and cozy treat!
- 1/2 cup butter, cubed
- 4 celery ribs, chopped
- 3 medium carrots, chopped
- 1 large onion, chopped
- 1/2 cup all-purpose flour
- 1/4 teaspoon white pepper
- 2 cups 2% milk
- 1/4 cup water
- 1 can (14-1/2 ounces) chicken broth
- 1 tablespoon chicken base
- 3 medium potatoes, peeled and chopped
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 3 bay leaves
- 2 cups half-and-half cream
- 2 tablespoons lemon juice
- 1 pound halibut or other whitefish fillets, cut into 1-inch pieces
- 1 cup salad croutons
- 3/4 cup grated Parmesan cheese
- 1/2 cup minced chives
- 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 for 15-20 minutes.
- Stir in cream and lemon juice and 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.
Recipe courtesy of Taste of Home.