Halibut Chowder with Potatoes, Corn & Bacon
This creamy chowder combines chunks of halibut with potatoes, corn and bacon. Cook the potatoes before adding the fish so the halibut spends only a few minutes in the pot.
Jump to recipe · Makes 4 generous or 6 smaller bowls · Allow about 55 minutes; timing varies with the size of the potatoes and fish.
Use skinless, boneless fresh halibut fillets or frozen halibut fillets, fully thawed according to the package directions. Pat dry and check for any remaining bones. For preparation, see our halibut storage and thawing guide.
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Ingredients
- 1 lb skinless, boneless halibut, cut into 1-inch chunks
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb russet potatoes, peeled and cut into 1/2-inch cubes
- 4 cups low-sodium fish or vegetable broth
- 1 bay leaf
- 1 cup corn kernels, fresh or frozen
- 1 cup heavy cream
- 1 cup whole milk
- Salt and black pepper, to taste
- 1 tablespoon chopped chives or parsley, for serving
Instructions
- Cook the bacon in a large pot over medium heat until crisp. Transfer to a plate. Leave about 2 tablespoons of rendered fat in the pot; discard excess.
- Add onion and celery and cook for 5–7 minutes, stirring, until softened. Add garlic and cook for 30 seconds.
- Add broth, potatoes and bay leaf. Bring to a simmer and cook for about 12–18 minutes, until the potatoes are tender. Mash a few potato pieces against the pot to thicken the broth if desired.
- Add corn and cook according to its package directions if frozen, or about 3–5 minutes if fresh. Stir in cream and milk and bring back to a gentle simmer.
- Add the halibut and gently simmer for approximately 5–7 minutes. Check the center of a large piece with a thermometer: the fish should reach 145°F (63°C). Timing depends on piece size. Stir as little as possible to keep the chunks intact.
- Remove the bay leaf, taste and season. Serve immediately with the bacon and herbs on top.
Texture and Substitutions
Russet potatoes soften and help thicken the soup; Yukon Gold potatoes retain their shape better. For a bacon-free version, start with 2 tablespoons olive oil. Use vegetable broth if you prefer; check seafood broth labels for shellfish ingredients. Cream and milk contain dairy.
Keep the simmer gentle after adding dairy and fish. If the soup is too thick, add a little hot broth. Frozen fillets work well once thawed; adding them still frozen changes both the cooking time and broth consistency.
Leftovers
Refrigerate promptly in shallow containers. Use within 3 days and reheat only the portion needed to 165°F (74°C), stirring to heat evenly. The fish will become firmer when reheated. For more detailed cooling and storage instructions, follow the linked storage guide.
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Temperature guidance: FoodSafety.gov safe cooking temperatures.
More Halibut Ideas
Browse the halibut recipe guide and Halibut collection. For plain fish reference values, see halibut nutrition; those values do not include this recipe's other ingredients.
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