Halibut and Corn Chowder

Sherry Blizzard


Living in Alaska we are "fish-rich", so I am always on the lookout for a yummy new recipe. Fish is so versatile! I use fish to make tacos, fish sticks, patties, burgers, pizza, and even chili. Halibut or salmon can be used in this chowder. Great for our long, cold, dark winter days or in a cup with a side salad for a warm summer day.

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30 Min
45 Min
Stove Top


6 slice
thick bacon, diced
1 medium
yellow onion, diced
2 Tbsp
olive oil
3 stalk(s)
celery, diced fine
carrots diced fine
5 medium
potatoes, skinned, and diced
2 c
corn (i used my own home canned olathe corn)
1-1/2 lb
halibut, skinned, deboned
milk and 1/2 and 1/2 to make to a consistency you like
dill weed, salt and pepper to taste


1First skin, debone (if necessary) the halibut. Boil the water, and cook the fish. Set aside in paper towels to drain.
2Use a Dutch Oven and saute the bacon until soft-crisp....add the onion....cook a little longer until the onion is translucent. Add the celery and continue cooking for another 5 minutes.
3Add the potatoes. ONLY COVER with water TO THE TOP OF THE POTATOES (NO MORE!!!)....boil on medium low until tender
4Add in the rest of the ingredients and allow to simmer for 5 to 10 minutes but not boil. Serve with Artisan Bread. Mine tonight is a garlic infused 7 grain bread....hubby will love it.

About this Recipe

Course/Dish: Fish, Chowders, Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy