Halibut And Sweet Potato Chowder Recipes

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.

Steps:

• Combine clam juice, vegetables, and savory in slow cooker. Cover and cook on high 4-5 hours.
• Process soup and milk in food processor or blender until smooth. Return to slow cooker.
• Add halibut and hot pepper sauce; cover and cook on high 10-15 minutes. Season to taste with salt and pepper.
• Sprinkle each bowl of soup with bacon.

Steps:

• Pour 1 tablespoon olive oil into a 4 to 6 quart pan oven over medium high heat: add the andouille sausage and stir often until beginning to brown. Add the onion. and stir often until limp. Add the 1/4 teaspoon saffron threads. Add 8 cups of reduced sodium chicken broth and the sweet potatoe. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in 1/4 cup whipping cream. Salt and pepper to taste. Meanwhile, rinse 2 pounds boned halibut and pat dry:cut into 1 inch chunks. Lay chunks on top of soup. Cover and cook until halibut is opague but still moist looking in the center (cut a piece to check). about 10 minutes. Gently stir soup. Ladel into bowls and garnish with thinly sliced green onions.

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.

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.

Steps:

• Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
• Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
• Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
• Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
• Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
• Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.

Steps:

• Melt 1/4 cup butter in a saucepan over low heat. Add onions, celery, and carrots and cook until softened, about 20 minutes. Add broth, potatoes, and bouquet garni. Simmer until potatoes are softened but not squishy, about 20 minutes more. Add halibut and simmer soup for 5 minutes.
• Melt remaining 3/4 cup butter in another saucepan over medium heat. Add flour and whisk until smooth. Add cream and whisk constantly until thick and smooth, about 15 minutes. Blend roux into the soup. Remove bouquet garni just before serving and stir in dry white wine and pepper.