Cape Mudge Halibut Chowder
Dive into the coastal flavors of the Pacific Northwest with this hearty Cape Mudge Halibut Chowder, a rich and creamy seafood classic that’s perfect for cozy evenings. Featuring tender halibut fillets, crispy thick-cut bacon, and a medley of aromatic vegetables like onions, celery, and carrots, this chowder is simmered to perfection in a velvety broth infused with fresh thyme and a touch of heavy cream. Cubed russet potatoes add a rustic, hearty texture, while a garnish of fresh parsley and crumbled bacon brings the dish to life. Ready in just an hour, this one-pot recipe is ideal for family dinners or feeding a crowd, served alongside crusty bread or crackers. Bring the fresh, comforting taste of the sea to your table with this easy-to-make halibut chowder recipe. Perfect for keywords like "halibut chowder recipe," "seafood soup," and "comfort food," this dish will transport your taste buds straight to the shore.
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Recipe Information
Ingredients
- 1 lb Halibut fillet
- 4 slices Thick-cut bacon
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 stalks Celery stalks, diced
- 1 medium Carrot, diced
- 3 cloves Garlic cloves, minced
- 2 medium Russet potatoes, peeled and cubed
- 4 cups Chicken or fish stock
- 1 cup Heavy cream
- 1 tsp Fresh thyme, chopped
- 1 whole Bay leaf
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the halibut by cutting it into bite-sized cubes and set it aside.
2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the butter to the pot, and once melted, stir in the onion, celery, and carrot. Sauté for 5–7 minutes until the vegetables are softened and the onion is translucent.
4. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Stir in the cubed potatoes, chicken or fish stock, thyme, bay leaf, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 15–20 minutes until the potatoes are tender.
6. Gently add the cubed halibut to the pot. Simmer for 5–7 minutes or until the fish is opaque and cooked through.
7. Stir in the heavy cream and allow the chowder to heat through without boiling, about 3–4 minutes.
8. Remove the bay leaf. Taste the chowder and adjust seasoning with additional salt and pepper, if needed.
9. Ladle the chowder into bowls, crumble the cooked bacon on top, and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
