Hearty Halibut Chowder

Hearty Halibut Chowder

94
Bert's Cream Puff 0

"I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive."

Ingredients

1 h 15 m servings 172 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

94
  1. 126 Ratings

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I'm sure this still would have been a 5 star without the changes I made, but I did make some revisions to fit our tastes and to decrease fat/calories even more, as this is already a fairly light...

I used cod rather thn halibut (availabilty dictated this), and evaporated milk rather than milk and cream, a lower fat subsitute I often use in chowders that does not sacrifice smoothness. Turne...

Delicious! My dad made this a long time ago and he shredded the carrots, so I was quite pleased that I found this recipe on allrecipes. I didn't have the heavy cream on hand, but I thickened the...