Halibut, the giant flatfish of Alaska's cold seas, can weigh hundreds of pounds and yields firm, snow-white flesh. In the state's fishing towns it is turned into a rich, creamy chowder — the catch of the day made to warm a long evening.
Spoon up halibut chowder and the broth is creamy and gently sweet from the milk, studded with flaking white halibut and soft potato. Bite: rich and soothing, the halibut meaty and clean, the potato tender, the whole bowl warming you from the inside. The comforting cold-coast supper of Alaska.
Halibut is firm and lean, so it is added late and simmered gently to stay in meaty flakes rather than disintegrating. The potato's starch lightly thickens the milk broth, and keeping it below a boil prevents the milk from curdling.
Variations
With cream (richer). With corn. With bacon. With salmon. With dill. Tomato-based instead.
On the Palate
Where Halibut Chowder sits in the Alaskan flavor cloud
Ingredients
Serves 5How it's made
8 steps · 25 min active + 20 min waiting
- 15 min
Soften chopped onion in butter in a heavy pot.
- 213 min
Add cubed potato and just cover with water; simmer 12 min.
- 34 min
Cut 500 g halibut into large chunks.
- 46 min
Add the halibut to the pot and simmer gently 6 min.
Watch outKeep it at a bare shiver, not a boil — halibut is lean and turns to mush; pull it the moment it flakes at a nudge.
- 54 min
Pour in milk and a knob more butter; warm through without boiling.
Watch outWarm the milk just until steam rises, never to a bubble — a real boil curdles it into grainy specks.
- 62 min
Season well with salt and pepper.
- 75 min
Let it sit 5 min to thicken slightly.
Watch outLet it rest off the heat — the broth pulls together and thickens as the potato starch settles.
- 82 min
Serve hot with crackers or bread.
