Halibut Lingcod Curry Chowder Recipe
Halibut Lingcod Curry Chowder offers a unique twist on traditional chowder recipes. This recipe is very simple and is made with ingredients found at any common grocery store. Preparation and cook time is around 45 minutes. This recipe serves 4-6 people. The measurements for spices are a recommendation; and as always, feel free to tinker with the spices until you get the flavor you desire.
- 2 slices of bacon diced
- 1 Walla Walla sweet onion chopped
- 4 medium Yukon Gold potatoes cubed
- 1 tbsp butter
- 6 cups chicken broth
- 3 cups half & half
- 1-2 pounds halibut or lingcod cut into small pieces
- 1 cup celery chopped
- 1 tsp kosher salt
- 1/2 tsp curry powder
- 1/4 tsp cumin powder
- 1/4 tsp ground pepper
- 2 bay leaves
- dash of chili powder to taste
In a large stock pot over medium heat, cook bacon then stir in chopped onion, cubed potatoes and butter until the onion is cooked and translucent. Add chicken broth and bring to a boil. Reduce heat to med-low and let simmer for 15 minutes. Add half & half, halibut, celery and spices and simmer for about 15 minutes (Test a few halibut halibut chunks for doneness).
Serve Halibut Lingcod Curry Chowder with broiled Peasant Bread. Butter sliced Peasant Bread, on the middle oven rack, allow to broil on low until lightly browned.