Looking for a delicious way to prepare your halibut? This Creamy Halibut Chowder is simple, delicious, warming, and requires only one pot to make.
I love halibut because it is so deliciously tender and flaky. It has a mild taste that takes on flavor very well, making it ideal in this fish chowder recipe (and in other simple recipes like this Lemon Butter Halibut!).
Using simple ingredients and cooking techniques, this delicious halibut recipe will teach you how to get the best texture on your fish, how to prep your veggies for chowder, and how to accomplish a full pescatarian meal in just one pot.
As a mom juggling her time with a love for great food, I greatly appreciate a recipe like this that is not only easy and efficient, but also elevated!
Halibut Chowder Ingredients
Here’s everything you need:
- Halibut. You can use fresh or frozen. I used frozen halibut fillets. Just make sure to defrost them first by placing them in the refrigerator the night before or sealing them in a bag and submerging the bag in cold water for about 45 minutes.
- Salt & black pepper.
- Onions.
- Unsalted butter. You can use salted if that’s what you have on hand. Just make sure to adjust the amount of salt you add accordingly.
- Yukon gold potatoes. Any potato variety will work, but while testing this recipe I found that Yukon gold potatoes cook the quickest and have the buttery-est taste. If you’re using a different variety of potato just be aware that the cooking time may change.
- Celery.
- Garlic.
- Nutmeg.
- Vegetable broth. You can buy it or make your own from veggie scraps!
- Heavy cream. Or half and half for a lightened-up version.
- Scallions for garnish (optional).
How to Make Halibut Chowder
How to Prep and Sear Halibut for Chowder
We want to sear the halibut, so it has a nice texture, but we don’t want to overcook it. The solution to this in a one pot meal? Sear the halibut in butter first and then remove it and set it aside to add back in later.
This also ensures that all the flavor left in the pan will be included in your chowder!
But first, we need to prep our halibut.
I purchased my halibut in 5-ounces skinless portions, so I’m using three of the largest pieces to give me roughly a pound. Pat the halibut dry with a paper towel first (consider these bamboo paper towels for a more sustainable option).
Then, season it on both sides with a pinch of salt and pepper.
It’s best to peel your onions, cut them around the core, and dice them now, too.
Sear the Halibut and Sauté the Onion
Get a large pot or Dutch oven hot over medium heat and add the butter. Once the butter is melted, tilt the pot to ensure the butter is in an even layer on the bottom of the pan.
Carefully lower the seasoned halibut into the butter. Sear it for about 2-3 minutes before flipping. Note, when the halibut is ready it will readily release from the bottom of the pot and can easily be flipped.
If the halibut is stuck, don’t force it. Give it another minute or two before attempting to flip again.
Allow the halibut to sear on the second side for another 2-3 minutes until the halibut is cooked through (ideally 130-135°F). Remove the halibut and set it aside to cool.
Then, add the prepped onions and stir to coat in the melted butter. Still over medium heat, sauté for about 5-7 minutes, until the onions are translucent.
Cook the Veggies in the Broth and Seasoning
Peel and mince the garlic, peel the potatoes and chop them into bite-sized chunks, and clean and dice your celery stalks.
Then, still over medium heat, add the vegetable broth, remaining salt and pepper, and nutmeg to the pot with the cooked onions.
Then add the prepped veggies. Simmer uncovered for 30-35 minutes until the potatoes are fork-tender. Stir occasionally so that nothing sticks to the bottom of the pot and burns.
Flake Your Seared Halibut to Add Back to the Soup
Now that your seared halibut has had time to cool, use clean hands to flake the fish. Alternatively, you can use forks to flake the fish.
Either way, you want to be left with bite-sized flakes of the cooked halibut to add back to the pot.
Once your potatoes are fork-tender, remove the pot from heat. Add the flaked halibut and cream and stir to combine.
How to Serve Fish Chowder
Your fish chowder is hearty enough to be a meal on its own with the filling potatoes and chunks of flaked halibut. I like to serve it up with some fresh scallions for color and crunch. I’ll usually add some crackers or bread to accompany it.
If you’re serving the chowder as a starter, here are some of my favorite mains to go with it:
If you’re serving the halibut chowder as your main dish, here are some sides that pair nicely:
How to Properly Store and Reheat Leftover Chowder with Halibut
Leftover fish chowder can be stored in an airtight container for 3-5 days in the refrigerator. It can also be frozen for up to 3 months, but please note that freezing and reheating the chowder may change the texture of your potatoes.
It’s best to reheat the chowder on the stove, stirring frequently. Reheat it thoroughly over medium-high heat. You can also reheat it in the microwave in 1-2 minute increments, stirring in between.
Why This is the Best Halibut Chowder Recipe
- It’s hearty. Between the big flakes of tender halibut and bite-sized chunks of potatoes, this soup will fill you up.
- It requires just one pot. Less clean up. Enough said.
- It’s simple. This chowder recipe uses simple ingredients that bring a lot of flavor for deliciousness in every bite.
One-Pot Creamy Halibut Chowder
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Pot * or *
Ingredients
- 1 pound halibut
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large yellow onions
- 3 tablespoons unsalted butter
- 1 pound Yukon gold potatoes
- 6 stalks celery
- 2 cloves garlic
- ¼ teaspoon nutmeg
- 6 cups vegetable broth
- 1 cup heavy cream
- scallions for garnish (optional)
Instructions
- Pat dry your halibut and season both sides with a pinch of salt and pepper.1 pound halibut, ½ teaspoon salt, ½ teaspoon black pepper
- Peel and cut your onions around the core and dice.2 large yellow onions
- In a large pot or Dutch Oven over medium heat, melt the butter and carefully lower in the seasoned halibut. Sear for 2-3 minutes on each side until cooked through. Remove the fish and set it aside. (see notes!)3 tablespoons unsalted butter
- Still over medium heat, add the diced onions to the butter and sauté, stirring occasionally, until the onions are translucent (5-7 minutes).
- Meanwhile, peel and cut your potatoes into small, bite-sized pieces. Dice the celery and peel and mince the garlic.6 stalks celery, 1 pound Yukon gold potatoes, 2 cloves garlic
- Add the prepped potatoes, celery, and garlic to the onions. Pour the veggie broth, the rest of the salt and pepper, and the nutmeg into the pot as well.6 cups vegetable broth, ¼ teaspoon nutmeg
- Bring the soup to a simmer and cook for about 25-30 minutes uncovered until the potatoes are fork-tender. Stir occasionally with a wooden spoon so nothing sticks to the bottom of the pot and burns.
- Use your hands or two forks to flake the seared halibut. Once the potatoes are fork-tender and the soup has thickened, remove the soup from the heat.
- Add the flaked halibut and heavy cream and stir to combine.1 cup heavy cream
- Serve hot with scallions (optional) and a crack of fresh black pepper. I like to serve it with some crackers, croutons, or bread, too!scallions for garnish
Pro Tips
- While searing your halibut, you’ll know it ready to flip when it easily lifts from the pan. If you try to flip it and it’s stuck, give it a little more time. Once the halibut has a good sear on it, it will release.
3 thoughts on “One-Pot Creamy Halibut Chowder”
Wonderful and naturally gluten free! I made it in our large instapot. Good base for all of the fish and seafood we pull out of SE Alaskan waters. Thank you!
I’m SO glad you enjoyed! And so happy to know it worked out well in the instapot! Thank you so much for taking the time to leave your feedback 🙂
Fantastic – really wholesome, delicious and healthy – thanks Marley
(Review provided by a family/friend of marleysmenu.com)