Hearty Halibut Chowder Recipe

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 cups milk
• cup heavy cream
• Salt and ground black pepper, to taste
• 2 pounds halibut, cut into 1-inch cubes
• cup shredded Cheddar cheese
• 1 pinch red pepper flakes, or to taste

Directions

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
2. Add the cubed potatoes and minced garlic to the pot. Continue cooking until the potatoes begin to soften, about 10 minutes.
3. Pour in the chicken stock, diced tomatoes, and shredded carrots. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 10 minutes.
4. Stir in the milk and heavy cream, then season with salt and ground black pepper to taste. Add the halibut cubes and let the soup simmer uncovered until the halibut becomes flaky and opaque in the center, approximately 10 minutes.
5. Once the halibut is cooked, gently stir in the shredded Cheddar cheese and red pepper flakes until the cheese has fully melted into the soup.
6. Serve the soup immediately, enjoying it hot.

Nutrition Facts (per serving)