New England Fish Chowder 4.000
Jul 6, 2005

Instead of adding chunks of fish to the chowder, as is traditional, the executive chef of Cooking Light magazine suggests using the chowder as a sauce for the seared halibut. This dish was the entree for the magazine's first D.C. supper club dinner.

Servings: 4
  • 2 tablespoons margarine
  • 3 tablespoons shredded carrot
  • 2 tablespoons diced celery
  • 2 tablespoons minced fresh onion
  • 2 tablespoons plus 1 teaspoon flour
  • 3 cups nonfat milk
  • 2 cups diced peeled baking potato
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (16 ounces) halibut pieces
  • 4 sprigs dill or parsley, for garnish
  • Unsalted oyster crackers (optional)


Melt margarine in a saucepan over medium heat. Add carrot, celery and onion; saute 2 minutes. Stir in flour; gradually add 2 cups milk, stirring constantly with a whisk. Add potato, salt and pepper; bring to a boil.

Reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Add the remaining 1 cup milk; cook an additional 10 minutes. Meanwhile, season halibut with salt and pepper and sear, under a broiler or on a grill, until done, about 4 minutes per side. To serve, spoon one ladle of chowder into a bowl. Top with seared halibut.

Garnish with fresh dill or parsley, if desired. Serve with oyster crackers, if desired.

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Recipe Source

Adapted from a recipe in a 1992 issue of Cooking Light.

Tested by Susan Schreck.

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