Halibut & Potato Chowder

Cold, dreary winters call for a rich creamy fish soup. Big chunks of flaky white fish, golden potatoes, onions, and herbs, there is nothing better to enjoy on a snowy afternoon. This recipe can be substituted with any white fish you have on hand for a scumptious and cozy treat!


  • 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
  • 1/4 cup water
  • 1 can (14-1/2 ounces) chicken broth
  • 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


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

Recipe courtesy of Taste of Home.


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