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Creamy halibut chowder served with crackers and garnished with scallions.

One-Pot Creamy Halibut Chowder

Print Recipe
This simple halibut chowder has a creamy broth with hearty potatoes and chunks of flaked halibut. Only one pot required.
Course Appetizers, Dinner, Lunch
Cuisine American
Keyword Chowder, Fish Dinner, Halibut, Pescatarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Marley Goldin

Equipment

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
US - Metric

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
    Halibut that's been pat dry with a paper towel and seasoned on both sides with salt and pepper.
  • Peel and cut your onions around the core and dice.
    2 large yellow onions
    Two yellow onions cut around the core, peeled, and diced.
  • 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
    Seasoned halibut searing in melted butter.
  • Still over medium heat, add the diced onions to the butter and sauté, stirring occasionally, until the onions are translucent (5-7 minutes).
    Diced onion cooking in butter until translucent.
  • 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
    Minced garlic, peeled and diced potatoes, and diced celery on a cutting board.
  • 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
    Onions, garlic, potatoes, and celery simmering in vegetable broth. with salt, pepper, and 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.
    Flaked seared halibut on a cutting board.
  • 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

Notes

  • 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.