More Great Recipes: Soup

Halibut Chowder


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 tablespoon olive oil
2 andouille sausages (6 to 8 oz. total)
1 onion (6 to 8 oz.)
1/4 teaspoon saffron threads (see notes)
3 cups reduced-sodium chicken broth
1 sweet potato
1/4 cup whipping cream
salt
pepper
2 pounds halibut, boned and skinned
1 green onion


Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, sliced 1/4 inch thick, and stir often until beginning to brown.


Add onion, peeled and chopped, and stir often until limp. Add saffron threads, chicken broth, and sweet potato, peeled and cut into 1/2-inch chunks. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes.


Stir in whipping cream and salt and pepper to taste.


Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes.


Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze