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Creamy Halibut Chowder Recipe

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This recipe for Creamy Halibut Chowder is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs Halibut Fillet, cut into chunks (can use tilapia, orange roughy, or other seafood)
1 med onion, diced
2 stalks celery, diced
1 sweet red bell pepper, diced
3 cups chicken or vegetable stock
2 cups heavy cream
4 oz. sweet marsala wine - optional
1 clove garlic, peeled and chopped
1 TBL fresh thyme leaves
1 TBL fresh rosemary leaves, chopped
Cornstarch slurry (1/3 cup cornstarch to 1 cup water)
Salt and Pepper to taste

Spice Mix (Garam Masala, crushed red pepper, cinnamon)
Directions:
Directions:
In a stock pot, heat the oil and add the onion, bell peppers, celery, garlic, rosemary and thyme.

Cook until they sweat and release their aromas.

Add the stock and heat just to convection point (300 degrees F).

Add the halibut and let it come to a gentle convection.

Add the heavy cream and Marsala wine, returning to a gentle convection, stirring occasionally.

Add the cornstarch slurry, stirring gently. Be careful not to break up the fish.

Keep stirring until chowder is thick and creamy. Salt and Pepper to taste.

Sprinkle each serving lightly with garam masala spice mix.
Number Of Servings:
Number Of Servings:
12 - 18
Personal Notes:
Personal Notes:
From one of Linda's Alaska cooking classes.

 

 

 

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