Halibut Chowder With Cream Cheese Food

HALIBUT CHOWDER

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the soups, milk and cream cheese; cook and stir until cheese is melted. Bring to a boil. , Stir in the fish, carrots and corn. Reduce heat; simmer, uncovered, for 5-10 minutes or until fish flakes easily with a fork and vegetables are tender. Add cayenne pepper if desired.

HALIBUT CHOWDER WITH CREAM CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Reserve drippings in the skillet, and drain bacon slices on paper towels.
• Combine milk and cream cheese in a blender and process.
• Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in a large pot over low heat. Bring to a simmer, about 5 minutes. Add cooked bacon.
• Heat skillet with bacon drippings over medium heat. Add halibut, mushrooms, green onions, and garlic. Cook and stir until tender, 5 to 7 minutes. Transfer contents of skillet to the pot with the soup.
• Season soup with cayenne pepper and cook until heated through, about 5 minutes more.

EAST COAST HALIBUT AND POTATO CHOWDER

Steps:

• In a large sauce pot over medium heat place canola oil. Add onion, garlic, shallots, bay leaf and tumeric and saute for 2 to 3 minutes. Add potatoes, clam juice, hot sauce, black pepper and bring to a boil and reduce heat and simmer for 20 minutes. After 20 minutes, check to see if potatoes are done. Add roux and mix well to thicken. Add fish and simmer for 1 minute. Stir in the milk and cream and increase the heat to bring to a boil. Garnish with parsley and serve.

MARK'S HALIBUT CHOWDER

Steps:

• Combine first six ingredients and simmer in large pot. (Chowder).
• In large skillet, sauté next three ingredients until halibut is tender.
• Add above to pot of chowder and heat through.
• Add cayenne pepper to taste and enjoy!

HEARTY HALIBUT CHOWDER

Steps:

• 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.

CAPE MUDGE HALIBUT CHOWDER

Steps:

• Saute carrots, celery, onion and garlic in oil for 10 minutes.
• Add stock, tomatoes, oregano, salt, pepper and bay leaf.
• Bring a boil and simmer for 30 minutes.
• Add red and green peppers.
• Simmer for 15 minutes. Add fish and simmer for 7 minutes.
• Remove bay leaf and serve.

HALIBUT & POTATO CHOWDER

Steps:

• In a large saucepan, melt butter over medium heat. Add celery, carrots and onion; cook and stir until tender. Stir in flour and pepper until blended; gradually add milk, broth, water and chicken base. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add potatoes, corn and bay leaves. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Stir in cream and lemon juice; return to a boil. Add halibut. Reduce heat; simmer, uncovered, until fish flakes easily with a fork, 7-11 minutes. Discard bay leaves. Serve with remaining ingredients.