Halibut & Potato Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, celery, and carrots, and cook until softened.
• STEP 2.Add garlic and cook for another minute until fragrant.
• STEP 3.Add diced potatoes, chicken broth, and bay leaves. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 4.In a separate pan, cook the halibut fillets until they are opaque and flaky.
• STEP 5.Once the potatoes are tender, remove the bay leaves and stir in the cooked halibut, cream, and seasonings.
• STEP 6.Simmer for a few more minutes until heated through.
• STEP 7.Serve the chowder hot, garnished with fresh parsley or chives.

Cooking Tips

• Make sure to cut the potatoes into small, bite-sized pieces to ensure they cook evenly.
• You can substitute other types of white fish, such as cod or haddock, for the halibut if desired.
• For a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the halibut and cream.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.