How to Make Easy Halibut Chowder

Because halibut is mild and flaky in taste, it is a delicious choice in creamy chowder. Paired with the flavors of ham and dill, this creamy halibut chowder is a sure crowd pleaser. Creamy Halibut Chowder is an easy recipe that I created by taking a basic chowder base and adding ingredients that I consider complementary to halibut. If halibut is not available, any flounder or cod will do.

Creamy Halibut Chowder feeds a crowd and is even well-liked by individuals who do not usually care for fish in soups. Any time I serve this soup, I am asked for the recipe. This soup is filling and is a well-rounded meal when served with a hearty bread and fresh salad.

2 lbs. halibut or other cod fish
1 small 1/4 in thick Ham steak
1 onion minced
1 garlic clove
1 carton fresh mushrooms diced
1 red pepper diced
2 T Olive oil
1 bag frozen sweet corn
6 small red potatoes cubed with skins
1 cup + 1 Tbs. water, divided
2 Tbs. cornstarch
2 can chicken broth
2 Tbs. butter
3 cups half-and-half/milk (I use one carton of half-and-half, then use
milk until I get 3 cups to cut down on calories)
Spices: salt, pepper, bay leaves, dill weed, cayenne pepper, salt, pepper

Cook ham steak in skillet. Remove and cube. Keep ham steak drippings in skillet. Cube halibut into 1 inch pieces. Sauté halibut in skillet with ham steak drippings. Set fish and ham aside. In large pot, sauté onion, garlic, red pepper and mushrooms in olive oil. Add 1 Tbs. water, then add cornstarch to thicken. Add chicken broth, half-and-half/milk, and butter. Add ham. Use spices to season to your taste (lots of dill weed). Add 1 cup water and potatoes and bring to a boil until potatoes are almost done. Add in fish and sweet corn. Season to taste again. Enjoy!