Creamy Halibut Fish Chowder

By Samantha Binkley

This chowder is a must for all you pescatarians out there who are looking for new ways to enjoy fish in your diets. This warming chowder is chunky and full of flavor.

It takes about 45 minutes from start to finish and if you have leftovers, they are great in the fridge for a few days.

I like Alaskan Halibut, but any white fish will do. Make sure your fillet is absolutely free of bones and skin. Healthy On You® Here Comes the Yum Turmeric Ginger spice is an amazing compliment to this chowder. It’s not overpowering and it, along with the dill enhances the flavor of the fish.

Ingredients

Makes 8 servings

  • 1 lb.

    skinless halibut (Cod, or your favorite white fish) fillet 

  • 1 tbsp

    Unsalted butter 

  • 1 tbsp

    olive oil

  • 2

    medium sized carrots, diced 

  • 1

    large leek washed and white parts chopped into rings

  • 2

    small or one large yukon gold  potato, diced

  • 2 cloves

    garlic, minced

  • 2 tbsp
  • ¼  cup

    fresh chopped dill plus more for garnish

  • ½ cup

    dry white wine

  • 8 oz

    or one bottle clam juice (Bar Harbor is the brand I use)

  • 2 cups

    canned coconut cream

  • 4 cups

    seafood or fish stock

  • sea salt and fresh cracked pepper

Preparation

  1. In a large soup pot, over medium heat, add the olive oil and butter. Allow the butter to gently melt and stir until well combined with the olive oil.

  2. Add the carrots, leeks, and potatoes.  Cook stirring frequently for 8-10 minutes.

  3. Stir the garlic in with the vegetables and cook and soften for 2 minutes.

  4. Reduce the heat to a simmer and add in the Healthy On You® Here Comes the Yum Turmeric Ginger Spice blend. Coat the vegetables with the spice and allow them to sauté for another 2 minutes.  Be careful not to burn.

  5. Add in the white wine and deglaze the pan while allowing the alcohol to burn off-about 2 minutes more.

  6. Add in the coconut milk, stock, fresh dill. Stir and cover the  pot. Increase the heat back to medium and bring to a boil.

  7. Reduce the heat and simmer for 20 minutes.

  8. Add in the halibut fish whole and allow it to gently cook in the soup for 10 minutes or until it turns opaque and breaks apart.

  9. Season with salt, pepper and more sprigs of fresh dill.