Halibut Chowder
Prep Time: 15 minutes
|
Cook Time: 32 minutes
332 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish halibut, thawed
2 tablespoons olive oil
Salt and pepper
3 tablespoons salted butter
2 cups diced golden potatoes
1 cup peeled/chopped carrots
1 cup peeled/chopped celery
1/2 cup chopped yellow onion
1 tablespoon minced garlic
1/3 cup all-purpose flour
3 cups seafood or chicken stock
1 (14.5 ounce) can of creamed corn
1 tsp smoked paprika
2 tablespoons fresh chopped dill
2 tsp sea salt
1/2 tsp black pepper
1 cup heavy cream
2 tablespoons fresh chopped chives, for serving
Directions
Step 1
Heat olive oil over medium heat in a Dutch oven.
Step 2
While oil heats, blot halibut fry with paper towels and slice into bite sized chunks. Season with salt and pepper. Sear halibut for 2 minutes on each side to lightly brown. Halibut does not have to be fully cooked. Clean Dutch oven and return to stove.
Step 3
Heat butter in Dutch oven over medium heat. Add potatoes, carrots, celery, and onion. Sauté for 5 minutes. Add garlic and cook 1 minute longer.
Step 4
Sprinkle in flour and stir to combine. Cook for 2 minutes. Gradually stir in stock until combined.
Step 5
Add creamed corn, smoked paprika, dill, salt and pepper. Bring to a simmer. Simmer uncovered for 12-15 minutes or until carrots and potatoes are tender, stirring regularly.
Step 6
Stir in heavy cream and halibut. Simmer 5 minutes longer.
Step 7
Ladle into bowls and top with extra dill and chives. Enjoy hot.
Nutrition Facts
This ultra-creamy halibut chowder is full of hearty vegetables like carrots and potatoes alongside flaky, tender halibut, for a chowder that is a meal in itself!