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steveooo · 12-19-2010, 05:14 PM

Here's a recipe for chowder that I've been messing around with. I've made it twice, once with wsb, once with halibut, and they were both delicious. My wife isn't really a big fish eater, and she loves it. You can probably tweak it to throw some other goodies in it, but just like it is pretty damn tasty. I actually think it tastes better the next day, when we reheat it for leftovers- I think it gives the flavors more time to blend. It makes a good amount- but I don't think you should have a problem getting rid of it.

Figured since the weather is going to be a little snotty for a few days, and there are plenty of guys with some frozen packs of wsb in their freezer after this epic inshore season. Enjoy

Halibut Chowder
Ingredients

2 tablespoon unsalted butter
1 large onion, finely diced
4-5 Medium Size Red Potatoes- Cubed- Skin On
2 cloves garlic, minced
6 cups chicken stock
1 (16 ounce) can stewed tomatoes, diced
2 large carrots, finely shredded
1 1/2 cups milk
3/4 cup heavy cream
1 Tablespoon Cornstarch
Salt and pepper to taste
1 1/2 pounds halibut or WSB, cut into ¼ inch cubes
1 cup shredded Cheddar cheese
1 pinch Cayene Pepper, or to taste
Bacon- 4 Pieces to cook with onion, a few pieces to cook and use as bacon bits as topping
3/4 Cup Frozen Corn (Optional)

Cut 4 pieces bacon into small ¼ inch chunks. Cook in large pot, medium heat, until fat releases. Add butter and melt with bacon. Add the onion, and cook, medium heat, until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
Pour in the chicken stock, tomatoes, carrots and corn. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk, cream and cornstarch, season to taste with salt and pepper, then stir in the fish. Continue simmering uncovered until the fish is flaky and no longer translucent in the center, about 10 minutes. Do not allow to boil. Cook a few pieces of bacon to crumble while this is simmering. Gently stir in the Cheddar cheese and cayenne pepper until the cheese has melted. Top with crumbled bacon, add hot sauce if desired. Serve with sourdough bread.

12-19-2010, 05:14 PM	#1
steveooo Senior Member Join Date: Sep 2005 Posts: 1,921	Chowdah! Here's a recipe for chowder that I've been messing around with. I've made it twice, once with wsb, once with halibut, and they were both delicious. My wife isn't really a big fish eater, and she loves it. You can probably tweak it to throw some other goodies in it, but just like it is pretty damn tasty. I actually think it tastes better the next day, when we reheat it for leftovers- I think it gives the flavors more time to blend. It makes a good amount- but I don't think you should have a problem getting rid of it. Figured since the weather is going to be a little snotty for a few days, and there are plenty of guys with some frozen packs of wsb in their freezer after this epic inshore season. Enjoy Halibut Chowder Ingredients 2 tablespoon unsalted butter 1 large onion, finely diced 4-5 Medium Size Red Potatoes- Cubed- Skin On 2 cloves garlic, minced 6 cups chicken stock 1 (16 ounce) can stewed tomatoes, diced 2 large carrots, finely shredded 1 1/2 cups milk 3/4 cup heavy cream 1 Tablespoon Cornstarch Salt and pepper to taste 1 1/2 pounds halibut or WSB, cut into ¼ inch cubes 1 cup shredded Cheddar cheese 1 pinch Cayene Pepper, or to taste Bacon- 4 Pieces to cook with onion, a few pieces to cook and use as bacon bits as topping 3/4 Cup Frozen Corn (Optional) Cut 4 pieces bacon into small ¼ inch chunks. Cook in large pot, medium heat, until fat releases. Add butter and melt with bacon. Add the onion, and cook, medium heat, until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes. Pour in the chicken stock, tomatoes, carrots and corn. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk, cream and cornstarch, season to taste with salt and pepper, then stir in the fish. Continue simmering uncovered until the fish is flaky and no longer translucent in the center, about 10 minutes. Do not allow to boil. Cook a few pieces of bacon to crumble while this is simmering. Gently stir in the Cheddar cheese and cayenne pepper until the cheese has melted. Top with crumbled bacon, add hot sauce if desired. Serve with sourdough bread.