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Halibut Chowder

YIELD50 servings servings


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.