Creamy Halibut and Veggie Chowder
This creamy halibut chowder is a delightful and hearty dish that transforms simple ingredients into a comforting meal. Bursting with the flavors of tender halibut, wholesome vegetables, and creamy textures, this chowder is perfect for chilly evenings or anytime you crave something warm and satisfying. It's a great way to utilize any halibut you have in your freezer, and the recipe can easily be lightened by swapping in low-fat cream cheese and skim milk. Enjoy it with crusty bread for a complete meal that everyone will love.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Cream of Potato Soup
4 cans (10 3/4 ounces each)
Cream of Mushroom Soup
2 cans (10 3/4 ounces each)
Sliced Carrots
1 can (14 ounces)
Whole Kernel Corn
1 can (14 ounces)
Cream Cheese
16 ounces (softened)
Milk
3 cups
Skinless Halibut Fillets
4-5 cups (diced)
Green Onions
10 (diced)
Garlic Cloves
2 (crushed)
Cayenne Pepper
to taste
Instructions
1
In a large pot, combine the cream of potato soup, cream of mushroom soup, sliced carrots, whole kernel corn, cream cheese, and milk. Heat over medium-low heat, stirring occasionally, until the mixture is well combined and starts to simmer.
2
While the chowder base is heating, heat a large skillet over medium heat and add the diced skinless halibut fillets. Sauté for about 5-7 minutes, adding the diced green onions and crushed garlic for the final 2-3 minutes of cooking, until the halibut is tender and the onions are fragrant.
3
Carefully transfer the sautéed halibut and vegetable mixture to the pot of chowder. Stir gently to combine and heat through for an additional 5 minutes.
4
Season the chowder with cayenne pepper to taste, stirring well. Serve hot, garnished with extra diced green onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Halibut and Veggie Chowder?
It is a hearty and comforting seafood soup that combines tender halibut with wholesome vegetables in a creamy base.
How many people does this recipe serve?
This halibut chowder recipe makes approximately 8 servings.
How long does it take to prepare this dish?
This recipe is categorized as taking less than 60 minutes to complete.
Can I use frozen halibut for this recipe?
Yes, this recipe is specifically noted as a great way to utilize any halibut you have stored in your freezer.
How can I make this chowder lower in fat?
You can lighten the recipe by swapping the standard ingredients for low-fat cream cheese and skim milk.
What kind of soups are used in the base?
The base uses 4 cans of cream of potato soup and 2 cans of cream of mushroom soup.
What vegetables are included in the chowder?
The recipe includes sliced carrots, whole kernel corn, green onions, and crushed garlic.
How much halibut is required?
The recipe calls for 4 to 5 cups of diced skinless halibut fillets.
How do I prepare the halibut fillets?
The halibut should be skinless and diced into small pieces before sautéing.
What is the best way to cook the halibut?
Sauté the diced halibut in a large skillet over medium heat for about 5-7 minutes.
When should I add the garlic and green onions?
Add the crushed garlic and diced green onions to the skillet during the final 2 to 3 minutes of sautéing the halibut.
How much milk is needed for the chowder?
The recipe requires 3 cups of milk.
What size are the soup and vegetable cans?
The soup cans should be 10 3/4 ounces each, and the carrot and corn cans should be 14 ounces each.
How much cream cheese should I add?
Use 16 ounces of softened cream cheese for this recipe.
What provides the spice in this chowder?
Cayenne pepper is added to taste to provide a subtle heat.
What temperature should I use to heat the soup base?
Heat the soup, vegetables, cream cheese, and milk mixture over medium-low heat until it simmers.
How do I combine the fish with the base?
Once the fish is sautéed, carefully transfer it and the vegetable mixture from the skillet into the pot of chowder and stir gently.
How long should the chowder heat after mixing?
After adding the fish to the base, heat the entire mixture for an additional 5 minutes.
What is a recommended side dish for this chowder?
This chowder is best enjoyed with crusty bread for a complete meal.
What garnish can be used?
You can garnish the chowder with extra diced green onions if desired.
Is the garlic crushed or minced?
The recipe specifically calls for 2 crushed garlic cloves.
How many green onions are used?
The recipe uses 10 diced green onions.
Should the cream cheese be cold when added?
No, the cream cheese should be softened to ensure it incorporates smoothly into the soup base.
Is there any salt or pepper in the ingredient list?
The recipe relies on the canned soups for seasoning but specifies adding cayenne pepper to taste.
Can I use skin-on halibut?
The recipe specifically calls for skinless halibut fillets for the best texture in the chowder.
Do I need to boil the soup base?
No, you should only bring it to a simmer over medium-low heat to avoid scorching.
What is the primary protein in this dish?
The primary protein is halibut, a lean white fish.
Are the carrots fresh or canned?
This recipe uses one 14-ounce can of sliced carrots.
Is the corn fresh, frozen, or canned?
The recipe uses one 14-ounce can of whole kernel corn.
What type of dish is this considered?
It is considered a seafood chowder and a type of comfort food.