halibut and corn chowder
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.
prep time
30 Min
cook time
45 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 6 slices thick bacon, diced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 3 stalks celery, diced fine
- 2 - carrots diced fine
- 5 medium potatoes, skinned, and diced
- 2 cups corn (i used my own home canned olathe corn)
- 1-1/2 pound halibut, skinned, deboned
- - milk and 1/2 and 1/2 to make to a consistency you like
- - dill weed, salt and pepper to taste
How To Make halibut and corn chowder
-
Step 1First skin, debone (if necessary) the halibut. Boil the water, and cook the fish. Set aside in paper towels to drain.
-
Step 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. -
Step 3Add the potatoes. ONLY COVER with water TO THE TOP OF THE POTATOES (NO MORE!!!)....boil on medium low until tender
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Chowders
Category:
Fish Soups
Tag:
#Quick & Easy
Ingredient:
Fish
Culture:
American
Method:
Stove Top
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