Best 11 Halibut And Sweet Potato Chowder Recipes

HALIBUT & POTATO CHOWDER

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.

HEARTY HALIBUT CHOWDER

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.

EAST COAST HALIBUT AND POTATO CHOWDER

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 AND SWEET POTATO CHOWDER

Steps:

• Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, sliced 1/4 inch thick, and stir often until beginning to brown. Add onion, peeled and chopped, and stir often until limp. Add saffron threads, chicken broth, and sweet potato, peeled and cut into 1/2-inch chunks. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in whipping cream and salt and pepper to taste.
• Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.
• Wine pairing: Arneis, a lively Italian white (the name means "little rascal"), is an almost perfect match for the halibut chowder, although a mineral-rich, aromatic dry Riesling works well too.

SWEET POTATO CHOWDER

Steps:

• Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
• Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
• Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
• Yield: 4 servings

HALIBUT AND POTATO CHOWDER

Steps:

• Combine clam juice, vegetables, and savory in slow cooker. Cover and cook on high 4-5 hours.
• Process soup and milk in food processor or blender until smooth. Return to slow cooker.
• Add halibut and hot pepper sauce; cover and cook on high 10-15 minutes. Season to taste with salt and pepper.
• Sprinkle each bowl of soup with bacon.

HALIBUT CHOWDER WITH CREAM CHEESE

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.

HALIBUT CHOWDER

Steps:

• Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
• Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.

HALIBUT CHOWDER

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.

HALIBUT WITH SWEET POTATO FRIES AND LIME

Steps:

• Heat oven to 425 degrees.
• On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, tossing occasionally, until golden and tender, 20 to 23 minutes. During the last 10 minutes of cooking, brush fish with remaining oil and season with salt and pepper. Roast on a second baking sheet until cooked through, 8 to 10 minutes.
• Squeeze fish and roasted sweet potatoes with lime and sprinkle with parsley.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

Steps:

• Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
• Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
• Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
• As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
• When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
• Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.