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Halibut Chowder

Prep Time 11 minutes
Yield 50 servings servings
Halibut Chowder


  • 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
  • 6 lb Chives, chopped
  • Halibut Fillet Portions 6oz Skinless, Boneless 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.



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