I’ve been patiently waiting an entire two weeks to share the recipe for this amazing chowder. It’s now September so I feel it is legitimate to talk fall, soups, and heartiness! I know some of you are in the midst of the dog days of summer, but for those of us who live in The Last Frontier– fall is definitely here. There’s a tiny frost in the early morning, a crisp in the air, and I wore a trench coat today. A trench coat you guys. Ugh.

I say “ugh” but I really mean YAY! Because I love fall. Love it. I think the order of my favorite seasons is: spring, fall, summer, winter. What say you? I adore the changing leaves, pumpkin flavored everything, and those first cozy fires. I love apple picking, holiday prep, football games, and fall fashion. Isn’t it all just the best?? I am so excited.

On the first day fall weather made an appearance here, I went into crazy planning mode: must make cozy meal, must make chowder, must dip crispy baguette in chowder, must add cheese for extra fat necessary for winter warmth, must order pumpkin decor for front porch. You get the idea. So, I went ahead and did just that. I made the creamiest, heartiest, cheesiest halibut chowder that you’ll ever come across. And then I dipped some bread in it.

I’m not trying to brag but…Nate said it was the best chowder he’s ever had. Ever.

I do believe this halibut chowder– which just happens to be topped with crispy bacon bits and fresh cilantro– is the perfect menu choice for the first fall weekend. It makes enough to serve a crowd or for a few nights of leftovers. Please don’t forget the crispy baguette for dipping though. Because I dip, you dip, we dip…right?

cheesy halibut chowder

 

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Author: Lesleigh

Recipe type: Dinner

Ingredients

• 1½ cups carrots, chopped into ½" pieces
• 1 cup celery, chopped into ½" pieces
• 1 fennel bulb, diced
• 4 medium potatoes, chopped into ½-1" pieces
• 1 bell pepper, diced
• 1 teaspoon garlic, minced
• ¾ cup white onion, diced
• 4 tablespoons unsalted butter
• 4 cups chicken broth
• ½ teaspoon dried thyme
• Sea salt and pepper to taste
• A few dashes of worcestershire sauce
• 1-1½ pounds halibut filet, cut into 1" chunks
• 1 cup corn
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Fresh cilantro for garnish
• Fried bacon, chopped

Instructions

1. Melt butter in a large pot. Once melted saute onion and garlic until fragrant. Next, add in carrots, celery, fennel, potatoes, and pepper.
2. Saute vegetables for 5 minutes until covered with the butter and onion. Next, stir in the chicken broth and seasonings. Bring to a boil and then simmer, covered, for 20-30 minutes until potatoes are softened.
3. Add in raw halibut and corn. Continue to simmer for 10 minutes.
4. In a separate bowl, combine flour, milk, and heavy cream. Stir with a whisk until smooth.
5. Continue simmering and stirring until the soup thickens, for about 15 more minutes.
6. Meanwhile, prepare the bacon, cilantro, and bread. Just before serving add in the cheese and stir until it is melted into the soup.
7. When the chowder is ready, serve into bowls and garnish with bacon and cilantro.
8. Enjoy while it's warm!

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