Entree: United States – New England – New England Halibut Chowder

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 halibut fillets, approx. 6 oz (170 g) each
- 4 oz (115 g) salt pork or bacon, diced
- 1 medium (about 6 oz /170 g) yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1 lb (450 g) russet potatoes, peeled and diced (about 3 cups /700 g diced)
- 3 tbsp (45 g) unsalted butter
- 3 tbsp (24 g) all-purpose flour
- 1 bay leaf
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp dried
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Dice halibut into 1–1.5 inch (2.5–3.8 cm) pieces and refrigerate until ready to add.
2. In a large pot over medium heat cook diced bacon until crisp; remove most fat leaving about 1 tbsp (15 ml) in pot, reserve bacon pieces.
3. Sauté onion and celery in bacon fat until softened, about 5 minutes; add garlic and cook 1 minute.
4. Stir in butter and flour to make a roux; cook 2 minutes, then whisk in stock slowly to avoid lumps.
5. Add potatoes, bay leaf, and thyme; simmer until potatoes are nearly tender, about 10–12 minutes.
6. Add milk and cream, return to a gentle simmer, then add halibut pieces and cook 5–7 minutes until fish is opaque and potatoes are tender.
7. Remove bay leaf, season with salt and pepper, stir in reserved bacon and chopped parsley; serve hot.