Halibut Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add onions, celery, and garlic, and cook until softened.
• STEP 2.Add potatoes, chicken broth, and bay leaves. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Add halibut fillets and cook until they are opaque and flake easily with a fork.
• STEP 4.Stir in heavy cream, thyme, salt, and pepper. Cook for an additional 5 minutes.
• STEP 5.Remove bay leaves and serve the chowder hot with crusty bread or oyster crackers.

Cooking Tips

• Make sure to cut the halibut fillets into bite-sized pieces for even cooking.
• For a thicker chowder, you can mash some of the cooked potatoes with a fork before adding the halibut.
• Garnish the chowder with fresh parsley or chives for added freshness and color.

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.
• Serve the chowder hot with a sprinkle of fresh herbs on top and a side of crusty bread.