Description
A rich and creamy chowder made from halibut or any type of white fish.
Ingredients
- 1 cup butter, divided
- 2 medium onions, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 2 cups chicken broth
- 2 potatoes, diced
- 1 bouquet garni
- 2 pounds halibut, cut into bite-sized pieces
- ¾ cup all-purpose flour
- 2 cups heavy whipping cream
- ½ cup dry white wine
- freshly ground black pepper to taste
Instructions
- Melt 1/4 cup butter in a saucepan over low heat. Add onions
- celery
- and carrots and cook until softened
- about 20 minutes. Add broth
- potatoes
- and bouquet garni. Simmer until potatoes are softened but not squishy
- about 20 minutes more. Add halibut and simmer soup for 5 minutes.
- Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth
- about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 16