📝 About This Recipe
This luxurious halibut chowder is a celebration of the Pacific Northwest, featuring firm, flaky wild-caught halibut nestled in a velvety, herb-infused broth. Unlike heavier clam chowders, this version uses leeks and dry white wine to create a sophisticated flavor profile that highlights the delicate sweetness of the fish. It is a comforting, soul-warming dish that brings the elegance of fine coastal dining right to your kitchen table.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Halibut Fillet (skin removed, cut into 1-inch cubes)
The Aromatics & Vegetables
- 4 slices Thick-cut Bacon (diced into small lardons)
- 2 large Leeks (white and light green parts only, cleaned and thinly sliced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
The Liquid Base
- 3 tablespoons Unsalted Butter
- 1/4 cup All-purpose Flour
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 4 cups Seafood Stock (high quality or homemade)
- 1 cup Heavy Cream (at room temperature)
- 1 piece Bay Leaf (dried)
Seasoning & Garnish
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Old Bay Seasoning
- 2 tablespoons Fresh Chives (finely chopped for garnish)
- 1/2 Lemon (for a final squeeze of juice)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon. Cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 6-8 minutes.
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2
Using a slotted spoon, remove the bacon bits and drain them on a paper towel, leaving the rendered fat in the pot. Set the bacon aside for garnish.
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3
Add the 3 tablespoons of butter to the bacon fat. Once melted, add the sliced leeks and celery. Sauté for 5-6 minutes until the leeks are soft and translucent, but not browned.
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4
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until fragrant.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This creates a roux that will thicken the chowder; cooking it briefly removes the raw flour taste.
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6
Slowly pour in the white wine while whisking or stirring vigorously to prevent lumps. Let the wine simmer for 1-2 minutes to reduce slightly.
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7
Gradually add the seafood stock, stirring constantly. Add the cubed potatoes, bay leaf, Old Bay seasoning, and salt.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 12-15 minutes, or until the potatoes are fork-tender.
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9
Gently stir in the heavy cream. Taste the broth and adjust the salt and pepper if necessary.
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10
Carefully add the cubed halibut to the pot. Gently submerge the fish in the liquid. Do not over-stir, as the fish is delicate.
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11
Simmer the chowder for 4-6 minutes, or until the halibut is opaque and flakes easily. Avoid a rolling boil at this stage to keep the fish tender.
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12
Remove the bay leaf. Stir in a squeeze of fresh lemon juice to brighten the flavors.
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13
Ladle the hot chowder into warmed bowls. Garnish with the reserved crispy bacon and fresh chives.
💡 Chef's Tips
Use Yukon Gold potatoes because they hold their shape well and provide a creamy texture without falling apart like Russets. If you cannot find halibut, Pacific Cod or Sea Bass are excellent substitutes with similar firm textures. Ensure your seafood stock is high quality; if using store-bought, look for 'low sodium' so you can control the salt levels yourself. Never let the chowder come to a hard boil after adding the cream and fish, as this can cause the cream to break and the fish to become rubbery. For a thicker chowder, smash a few of the cooked potato cubes against the side of the pot before adding the fish.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or oyster crackers for dipping. Pair with a crisp, chilled glass of Chardonnay or a dry Riesling to complement the seafood. A simple green salad with a light lemon vinaigrette balances the richness of the cream base. For a true coastal experience, serve in hollowed-out bread bowls. Offer extra lemon wedges and hot sauce on the side for guests who like a bit of zing.