Description
I got this recipe when I lived in Anchorage, Alaska. It’s made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
Ingredients
- 1 tablespoon unsalted butter
- 1 large onion, finely diced
- 2 large potatoes, peeled and cubed
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 (8 ounce) can stewed tomatoes, diced
- 2 large carrots, shredded
- 1 ½ cups milk
- ½ cup heavy cream
- salt and pepper to taste
- 2 pounds halibut, cut into 1-inch cubes
- ½ cup shredded Cheddar cheese
- 1 pinch red pepper flakes, or to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion
- and cook 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
- and carrots. Bring to a boil
- then reduce heat to medium-low
- cover
- and simmer for 10 minutes. Add the milk and cream
- season to taste with salt and pepper
- then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center
- about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
Prep Time: 35 mins
Cook Time: 40 mins
Total Time: 1 hr 15 mins
Servings: 16