Grandma Phillips Halibut Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium yellow onion, diced
1 cup celery, diced
1 cup carrots, chopped
1 teaspoon salt
1 teaspoon pepper
2-3 bay leaves
2 lbs russet or golden potatoes, peeled, ½ -1 inch diced
1 cup milk
1 cup cream
1 pound halibut, cut into 1-inch pieces
1-2 lemon, quartered
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Directions: |
Directions:1. Fill a 5-quart stock pot half full (6-8 cups) of water and put on the stove to boil.
2. Meanwhile chop the onion, carrots and potatoes and toss into the pot and allow to simmer for 30 minutes. Add bay leaves. Keep an eye on the potatoes that they don’t cook to fast and disintegrate.
3. While soup is simmering start preparing halibut filets by cutting into 1-inch cubes. Set aside.
4. When vegetables are tender slowly add milk and/or cream. Season with salt and pepper.
5. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 8-10 minutes. Discard bay leaves.
6. Serve with a squeeze of fresh lemon, oyster crackers or crusty bread. |
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Personal
Notes: |
Personal
Notes: I remember sitting in our kitchen in Alaska and Grandma Phillips making halibut chowder after Grandpa, Dad and Uncle Jeff went deep sea fishing and brought back fresh halibut.
Fun Fact: Mom always says that Grandma Phillips was the best at getting all the sand out of the razor clams after clam digging. Razor clams are filter feeders and can be gritty.
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