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Ingredients
| unsalted butter: 1 tsp |
| onions: 1 (finely diced) |
| white potatoes: 2 whole potatoes (large, peeled and cubed) |
| garlic: 2 cloves (minced) |
| chicken broth: 6 cups |
| canned red tomatoes: 1 oz (diced) |
| carrots: 2 (large, shredded) |
| whole milk: 1 1/2 cups |
| thick cream: 1/2 cup |
| salt: 1 dash (to taste) |
| black pepper: 1 dash (to taste) |
| halibut: 2 oz (cut into 1-inch cubes) |
| cheddar cheese (diced): 1/2 cup (shredded) |
| red pepper flakes: 1 pinch (to taste) |
Hearty Halibut Chowder
Credit: allrecipes.com
User rating:
-
Prep Time
35 min -
Cook Time
40 min -
Servings
16 serving(s)
Tags
- Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
- Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.