Alaskan Halibut Chowder
A superb halibut chowder with bits of bacon, sautéed onion, diced potatoes and celery in a cream-based broth.
4 ounces diced bacon
1 large onion, chopped
6 cups fish stock
4 potatoes, peeled and diced
1 cup diced celery
1 pound Alaska halibut, cut into 1-inch cubes
2 tablespoon all-purpose flour
1/2 teaspoon granulated sugar
3 tablespoons water
2 1/2 cups light cream or half-and-half (light cream)
1 teaspoon salt
1/4 teaspoon ground white pepper
- In large stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender.
- Add stock, potatoes and celery; bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about 15 minutes.
- Stir in halibut and cook 5 minutes.
- Combine flour and sugar; whisk in water. Stir into stock mixture and cook until thickened.
- Stir in cream; bring to boil and cook 3 minutes longer. Season with salt and pepper.
- Garnish with chopped chives or parsley.
Makes 8 servings.
Recipe courtesy of the Alaska Seafood Marketing Institute.