When I lived in Anchorage, Alaska, I received this recipe. It is prepared from halibut from Alaska. This chowder stands out because to the shredded carrots and Cheddar cheese.
| Prep Time: | 35 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 large onion, finely diced
- 2 large potatoes, peeled and cubed
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 (8 ounce) can stewed tomatoes, diced
- 2 large carrots, shredded
- 1 ½ cups milk
- ½ cup heavy cream
- salt and pepper to taste
- 2 pounds halibut, cut into 1-inch cubes
- ½ cup shredded Cheddar cheese
- 1 pinch red pepper flakes, or to taste
Instructions
- 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.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 364 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Used cod, salmon and shrimp. Used cream cheese instead of cheddar and some flour. Added some turkey bacon bits I had in the freezer. Family loved it.
This was a great recipe! I substituted heavy cream for sour cream and threw in some shrimp with the halibut. Ate it for days!
Delicious! Will make again. Modifications: corn instead of tomatoes, chopped Celery, evaporated milk only, 1 TB Worcestershire sauce, 2 dashes sherry pepper sauce, some garlic herb seasoning p
Used haddock instead of halibut, and half onion which we had available balanced with 2 shallots to make a “full” onion. Will be making this again.
Delicious! I used more butter than it called for (my mistake—I had the heat too high in the pot and it got a bit scalded, so I added more butter!). I also doubled the carrots and broccoli. I substituted flounder for the halibut and had probably 1.5 pounds of fish instead of 2 (some slipped down the sink.) Despite my many mistakes, it turned out AMAZING!! It was great with shredded sharp cheddar on top. We ate it with a side of sugar snap peas sautéed with garlic and olive oil, plus a fruit salad and some lightly toasted bread. Hubby approved!
Very flavorful and easy to make. I substituted the potatoes with Sunchokes (need longer cook time to soften) and replaced the cream with evaporated milk. Both changes reduced the calories and still made a great chowder. I also didn’t add the red pepper flakes to keep the heat out for my kids. But they definitely add lots of good flavor if you like a touch of heat.
I made this step by step except I put the cheese in my bowl instead of the pot. I added the green onion like the picture above. It turned out fantastic, I just love the broth. The red pepper flakes are a lovely touch. I had some frozen halibut in my freezer and didn’t know what to do with it I am so glad that I found this recipe it was a hit thank you so much I posted it as a very positive review on my Facebook page as well and I’m saving it so that I can make it again later.
Added thyme. Used shallots instead of onions. Cheese never goes on fish. Absolutely delicious. Great save for halibut which was very dry!
I travel to the east coast of Canada fairly often, and I found a place that sells Halibut for $3 a pound. I cannot believe how good this recipe is. Everybody loves it! Thank you for sharing!!!
I travel to the east coast of Canada fairly often, and I found a place that sells Halibut for $3 a pound. I cannot believe how good this recipe is. Everybody loves it! Thank you for sharing!!!
I used sweet potato instead of white since that’s what I had. I used pre-shredded carrots to save time. I used cream of poblano soup instead of cream and Rotel tomatoes to give a little extra kick. I added Old Bay as others mentioned, skipped the cheese altogether. Used frozen flounder since that’s what I had. Turned out well, will make it again using white potatoes.
We added hatch green chilis. Plus, used 2 cups of half and half instead of the milk and cream. Turned out fabulous.
Made it exactly as written and my husband and kids loved it. Made a few changes then next couple times and now they won’t allow me to make any more changes because they say it’s absolutely perfect! I left out the potatoes to reduce the carbs, did a combination of about three pounds of salmon and halibut (soaked in milk as I cut it to eliminate the fishy flavor), added 2 chopped leeks and 1 bunch of celery chopped up to the onions and sautéed them together, and added some coriander. I used a can of diced tomatoes including the juice instead of stewed stewed tomatoes. Sooo delicious, and I don’t even care for fish!
Used leftover, sauteed halibut and added asparagus, a pint of heavy cream (no milk) and a 6 oz package shredded asiago/parmesan instead of the cheddar cheese. Also, added 2 tablespoons Old Bay seasoning. Delicious!!!
Yummy and hearty, great for a cold winter night supper.
Awesome! I used rockfish and added kale. To inhance the flavor, I added a bay leaf and seasoned it with salt, turmeric, ginger, and parsley near the end. I used plain coconut milk and goat milk for the milk/cream as well. It was a great hit. My only issue was that I didn’t pay attention to the number of servings (16!) and ended up with a giant pot of way too much soup.
Loved it, needed a bit more spice.
Great basic recipe! (When asked to rate a recipe, AllRecipes asks: “Did you make any changes? Would you make it again?”) Changes: Half the recipe is enough for 4 good-sized servings. I couldn’t find the number of servings on the recipe, as written, but a number of reviewers said it made a lot, so I halved it for my needs. I added: chopped parsley, diced celery, dried basil. I swapped stewed tomatoes for 2 cored and diced roma tomatoes. Like other cooks here I slightly thickened the soup with a slurry of corn starch. A flavorful, hearty chowder. Thanks for the recipe!
This was amazing! It was a while ago when I last made it so I don’t remember what I might have changed other than I had left over seasoned halibut from the night before and so I just tossed that in. Everyone raved about it!
My husband and I both liked the recipe but I thought it would be thicker. It was very broth-like in the consistency of the base. I added shrimp to the recipe because my husband loves shrimp. The overall flavor was quite good. I may make a roux with a little flower before adding the broth next time, just to thicken it up a bit. But it was tasty!
This is an awesome recipe for halibut. We have a summer home around homer Alaska and catch quite a bit of halibut. I will share this with my friends in Alaska this summer.