East Coast Halibut and Potato Chowder Recipe

Name: East Coast Halibut and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 1/2 cups finely chopped onion; 1 1/2 tablespoons minced garlic; 1 tablespoon finely chopped shallots; 1 bay leaf; 2 teaspoons ground tumeric; 2 cups peeled potatoes, cut into small to medium cubes; 6 cups bottled clam juice; 1/4 teaspoon of tabasco or other hot sauce; Fresh black pepper to taste; 3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked); 2 pounds boneless, skinless halibut cut into 1/2-inch cubes; 2 cups milk; 1 cup heavy cream; 2 tablespoons chopped parsley

Servings: persons

2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon finely chopped shallots
1 bay leaf
2 teaspoons ground tumeric
2 cups peeled potatoes, cut into small to medium cubes
6 cups bottled clam juice
1/4 teaspoon of tabasco or other hot sauce
Fresh black pepper to taste
3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)
2 pounds boneless, skinless halibut cut into 1/2-inch cubes
2 cups milk
1 cup heavy cream
2 tablespoons chopped parsley

1
In a large sauce pot over medium heat place canola oil.
2
Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes.
3
Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes.
4
After 20 minutes, check to see if potatoes are done.
5
Add roux and mix well to thicken.
6
Add fish and simmer for 1 minute.
7
Stir in the milk and cream and increase the heat to bring to a boil.
8
Garnish with parsley and serve.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 1/2 cups finely chopped onion, 1 1/2 tablespoons minced garlic, 1 tablespoon finely chopped shallots, and more.

Yes, East Coast Halibut and Potato Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East Coast Halibut and Potato Chowder

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