Best 7 Halibut And Corn Chowder Recipes

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Indulge in the delectable flavors of halibut and corn chowder, a culinary symphony that harmonizes the delicate sweetness of corn with the flaky texture of halibut, enveloped in a rich and creamy broth. This hearty chowder is not only a symphony of flavors but also a symphony of textures, with the crunch of celery, the bite of onion, and the tender embrace of potatoes. Embark on a culinary journey with us as we explore variations of this classic dish, including a gluten-free option that caters to dietary preferences, a smoked halibut version that adds an extra layer of smokiness, and a tantalizing spicy rendition that ignites the palate. Let your taste buds embark on an unforgettable adventure as you savor each spoonful of halibut and corn chowder, a dish that truly embodies the essence of comfort food.

Here are our top 7 tried and tested recipes!

HALIBUT CHOWDER



Halibut Chowder image

This rich, creamy chowder is so good you won't believe it starts with canned soup and frozen vegetables. It showcases tender chunks of halibut, but salmon or most any type of whitefish will do. I double the recipe for large gatherings, and guests almost lick the pot clean! -Mary Davis, Palmer, Alaska

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (about 4 quarts).

Number Of Ingredients 11

8 to 10 green onions, thinly sliced
2 tablespoons butter
2 garlic cloves, minced
4 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups 2% milk
2 packages (8 ounces each) cream cheese, cubed
1-1/2 pounds halibut or salmon fillets, cubed
1-1/2 cups frozen sliced carrots
1-1/2 cups frozen corn
1/8 to 1/4 teaspoon cayenne pepper, optional

Steps:

  • In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 399mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

HALIBUT & POTATO CHOWDER



Halibut & Potato Chowder image

Several times a year I invite both my retired and current teaching friends to a dinner party with their spouses. I've served this halibut chowder at those parties, and it's always a big hit. -Teresa Lueck, Onamia, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 19

1/2 cup butter, cubed
4 celery ribs, chopped
3 medium carrots, chopped
1 large onion, chopped
1/2 cup all-purpose flour
1/4 teaspoon white pepper
2 cups 2% milk
1 can (14-1/2 ounces) chicken broth
1/4 cup water
1 tablespoon chicken base
3 medium potatoes, peeled and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
3 bay leaves
2 cups half-and-half cream
2 tablespoons lemon juice
1 pound halibut or other whitefish fillets, cut into 1-inch pieces
1 cup salad croutons
3/4 cup grated Parmesan cheese
1/2 cup minced chives

Steps:

  • In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.

Nutrition Facts : Calories 316 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 671mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.

HALIBUT AND CORN CHOWDER



Halibut and Corn Chowder image

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...

Provided by Sherry Blizzard

Categories     Chowders

Time 1h15m

Number Of Ingredients 10

6 slice thick bacon, diced
1 medium yellow onion, diced
2 Tbsp olive oil
3 stalk(s) celery, diced fine
2 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

Steps:

  • 1. First skin, debone (if necessary) the halibut. Boil the water, and cook the fish. Set aside in paper towels to drain.
  • 2. Use 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.
  • 3. Add the potatoes. ONLY COVER with water TO THE TOP OF THE POTATOES (NO MORE!!!)....boil on medium low until tender
  • 4. Add 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.

FISH AND CORN CHOWDER



Fish and Corn Chowder image

Provided by Rachael Ray : Food Network

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

1 quart seafood or chicken stock
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, finely chopped
1 onion, chopped
4 to 5 ribs celery hearts with leafy tops, finely chopped
2 starchy potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 fresh bay leaves
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme
3 ears corn, kernels removed or 2 cups frozen kernels, defrosted
2 pounds haddock
1 tablespoon seafood seasoning (recommended: Old Bay)
1 cup whole milk
2 cups heavy cream
1 tablespoon unsalted butter
2 tablespoons chopped chives, optional
2 tablespoons chopped dill leaves, optional
1 lemon, zested, optional
Salt and freshly ground black pepper
Oyster crackers, to pass at table
Hot sauce, to pass at table

Steps:

  • Heat the stock in small pot over medium heat.
  • In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more.
  • While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.

HEARTY HALIBUT CHOWDER



Hearty Halibut Chowder image

I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.

Provided by Bert's Cream Puff

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

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

Steps:

  • 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 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g

EAST COAST HALIBUT AND POTATO CHOWDER



East Coast Halibut and Potato Chowder image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 15

2 tablespoons canola oil
1 1/2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon finely chopped shallots
1 bay leaf
2 teaspoons ground tumeric
2 cups peeled potatoes, cut into small to medium cubes
6 cups bottled clam juice
1/4 teaspoon of tabasco or other hot sauce
Fresh black pepper to taste
3 tablespoons roux (1 tablespoon of butter and 2 tablespoons of flour that is cooked)
2 pounds boneless, skinless halibut cut into 1/2-inch cubes
2 cups milk
1 cup heavy cream
2 tablespoons chopped parsley

Steps:

  • In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

HALIBUT CHOWDER WITH CREAM CHEESE



Halibut Chowder with Cream Cheese image

A huge pot of chowder that kept us full and warm when we lived in Alaska. Now, it's a Christmas tradition.

Provided by KATLIST

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 40m

Yield 12

Number Of Ingredients 11

1 pound bacon, diced
3 cups low-fat milk
2 (8 ounce) packages cream cheese, softened
4 (10.75 ounce) cans cream of potato soup (such as Campbell's®)
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1 (15.25 ounce) can niblet corn, drained
4 cups finely diced halibut
8 ounces sliced fresh mushrooms
10 green onions with tops, diced, or more to taste
2 cloves garlic, or more to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Reserve drippings in the skillet, and drain bacon slices on paper towels.
  • Combine milk and cream cheese in a blender and process.
  • Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in a large pot over low heat. Bring to a simmer, about 5 minutes. Add cooked bacon.
  • Heat skillet with bacon drippings over medium heat. Add halibut, mushrooms, green onions, and garlic. Cook and stir until tender, 5 to 7 minutes. Transfer contents of skillet to the pot with the soup.
  • Season soup with cayenne pepper and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.5 g, Fiber 1.8 g, Protein 22 g, SaturatedFat 11.6 g, Sodium 1468.1 mg, Sugar 2.2 g

Tips

  • Choose fresh halibut: Look for halibut with a firm, white flesh and no fishy smell. If you can't find fresh halibut, frozen halibut steaks or fillets can also be used.
  • Sear the halibut before adding it to the chowder: Searing the halibut gives it a nice golden crust and helps to lock in the flavor. To sear the halibut, heat a large skillet over medium-high heat and add a little oil. Season the halibut with salt and pepper and then cook for 2-3 minutes per side, or until golden brown.
  • Use a good quality fish stock: The fish stock is the base of the chowder, so it's important to use a good quality stock. You can make your own fish stock or use a store-bought stock. If you're using a store-bought stock, be sure to choose one that is low in sodium.
  • Add vegetables that will hold their shape: When choosing vegetables for the chowder, choose vegetables that will hold their shape when cooked, such as potatoes, carrots, and celery. Avoid vegetables that will become mushy, such as tomatoes and zucchini.
  • Season the chowder to taste: Once the chowder is cooked, season it to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika, if desired.

Conclusion

Halibut and corn chowder is a delicious and easy-to-make seafood chowder. It's perfect for a weeknight meal or a special occasion. With its creamy broth, tender halibut, and sweet corn, this chowder is sure to be a hit with everyone who tries it.

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