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Halibut Chowder


Halibut Fillet Portions 6oz Skinless, Boneless(10 LB) 417600.


2  lb Bacon, diced
6  Cups Onions (Chopped)
1-1/2  Gallons Fish Stock
3  Quarts Potatoes (Diced)
1  Quart Celery (Diced)
1  Cup Flour
1  teaspoon Sugar
1-1/4  Cups Water
1/2  Gallon Half and Half
2  teaspoon Salt
1  teaspoon White Pepper
as  Needed Chives (Chopped)
   Halibut Fillet Portions 6oz Skinless, Boneless(10 LB) 417600


1. In large stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender.

2. Add stock, potatoes and celery; bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about 15 minutes.

3. Stir in halibut and cook 5 minutes.

4. Combine flour and sugar; whisk in water. Stir into stock mixture and cook until thickened.

5. Stir in cream; bring to boil and cook 3 minutes longer. Season with salt and pepper.

6. Garnish with chopped chives or parsley.