Halibut Chowder

Name: Halibut Chowder | Foodservice Recipes | Trident Seafoods
Yield: 50 servings servings
Ingredients: 2 lb Bacon, diced; 6 Cups Onions (Chopped); 1-1/2 Gallons Fish Stock; 3 Quarts Potatoes (Diced); 1 Quart Celery (Diced); 1 Cup Flour; 1 teaspoon Sugar; 1-1/4 Cups Water; 1/2 Gallon Half and Half; 2 teaspoon Salt; 1 teaspoon White Pepper; as Needed Chives, chopped; 6 lb; Halibut Fillet Portions 6oz Skinless, Boneless 417600

50 servings servings

Ingredients

2 lb Bacon, diced
6 Cups Onions (Chopped)
1-1/2 Gallons Fish Stock
3 Quarts Potatoes (Diced)
1 Quart Celery (Diced)
1 Cup Flour
1 teaspoon Sugar
1-1/4 Cups Water
1/2 Gallon Half and Half
2 teaspoon Salt
1 teaspoon White Pepper
as Needed Chives, chopped
6 lb
Halibut Fillet Portions 6oz Skinless, Boneless 417600

Directions

In a large stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender.
Add stock, potatoes and celery; bring to a boil. Cover and reduce to simmer; cook until potatoes are tender, about 15 minutes.
Stir in halibut and cook for 5 minutes.
Combine flour and sugar; whisk in water. Stir into stock mixture and cook until thickened.
Stir in cream; bring to a boil and cook 3 minutes longer. Season with salt and pepper.
Garnish with chopped chives or parsley.