halibut and corn chowder

Recipe by
Sherry Blizzard
Piney Flats, TN

Living in Alaska we are "fish-rich", so I am always on the lookout for a yummy new recipe. Fish is so versatile! I use fish to make tacos, fish sticks, patties, burgers, pizza, and even chili. Halibut or salmon can be used in this chowder. Great for our long, cold, dark winter days or in a cup with a side salad for a warm summer day.

yield 8 -10
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For halibut and corn chowder

  • 6 slice
    thick bacon, diced
  • 1 md
    yellow onion, diced
  • 2 Tbsp
    olive oil
  • 3 stalk
    celery, diced fine
  • 2
    carrots diced fine
  • 5 md
    potatoes, skinned, and diced
  • 2 c
    corn (i used my own home canned olathe corn)
  • 1-1/2 lb
    halibut, skinned, deboned
  • milk and 1/2 and 1/2 to make to a consistency you like
  • dill weed, salt and pepper to taste

How To Make halibut and corn chowder

  • 1
    First skin, debone (if necessary) the halibut. Boil the water, and cook the fish. Set aside in paper towels to drain.
  • From Instagram: Step 1 in halibut chowder https://instagram.com/p/2w4AK7F2LQ/
    2
    Use a Dutch Oven and saute the bacon until soft-crisp....add the onion....cook a little longer until the onion is translucent. Add the celery and continue cooking for another 5 minutes.
  • From Instagram: Step2 https://instagram.com/p/2w4FFll2Lf/
    3
    Add the potatoes. ONLY COVER with water TO THE TOP OF THE POTATOES (NO MORE!!!)....boil on medium low until tender
  • From Instagram: Halibut corn chowder https://instagram.com/p/2w-Wf2l2Hi/
    4
    Add in the rest of the ingredients and allow to simmer for 5 to 10 minutes but not boil. Serve with Artisan Bread. Mine tonight is a garlic infused 7 grain bread....hubby will love it.
ADVERTISEMENT