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Pacific Halibut Chowder

Pacific Halibut Chowder
Known as the world's most-prized white fish, dense and flaky halibut is hearty and versatile. Enjoy it baked, grilled, fried, or sautéed.
Here, we mix our diced halibut into a creamy chowder. Add corn, carrots, and peas, and pair with your favorite crusty bread. We can't think of a better welcome for West Coast sweater weather. 


IMPORTANT: Make sure your Pacific halibut is properly thawed before cooking.

Ingredients (Serves 5-6 adults):

  • 2 tablespoons butter (we used salted but unsalted works too)
  • 1 large onion, finely chopped
  • 2 large Yukon Gold potatoes, cubed (we like to keep the skin on but feel free to peel it off)
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup peas (fresh or frozen)
  • 1 large carrot, diced 
  • 1 cup clam juice 
  • 3 cups milk (add more milk if necessary)
  • 1 cup cream 
  • 1 pound skinless halibut, cut into 1-2 inch pieces 
  • 1 bay leaf 
  • 1 tablespoon dried thyme 
  • Salt and pepper to taste 
Cooking Instructions: 
  1. In a Dutch oven over medium heat, melt butter and add onion. Cook 5-7 minutes or until onion is soft. 
  2. Add potatoes, corn, peas, and carrots. Reduce heat to low. Add milk, clam juice, and cream. If more liquid is needed, add water. 
  3. Add bay leaf, dried thyme, salt, and pepper.
  4. Cover and simmer over low heat about 15-20 minutes or until potatoes are tender. Stir occasionally. 
  5. Once potatoes are done (you will easily be able to cut through them like butter), add the halibut. 
  6. Simmer on low heat 5-10 minutes or until fish is opaque and cooked through.
  7. Bowl up, add salt and pepper to taste, and serve with your favorite crusty bread. 
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