Halibut and Salmon Chowder

  • 2 lbs. white potatoes, diced into 1/4 inch or larger pieces
  • 1 lb. halibut fillet cut into 1 inch chunks
  • 1 lb. salmon fillet cut into 1 inch chunks
  • 3 tbsp. fresh parsley, chopped
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 1/4 tsp. dried savory
  • 1/4 tsp. pepper
  • 1 cup milk (cream or half and half may be substituted for a richer chowder)
  • 1 can minced clams
  • 1 can chicken or vegetable broth
  • salt to taste
In a medium sized pot, bring about 1 quart of water to a boil over high heat. Add the broth for richness and reduce the heat to medium. Add the potatoes and simmer for about 20 minutes or until the potatoes are tender. Next, add the diced celery and onions. Simmer for an additional 5 minutes.

Using a potato masher, smash some of the potatoes until the broth has thickened. Next, add the clams with the liquid from the can. Season with pepper, chopped parsley and savory. Add the chunks of halibut and salmon. Stir frequently to prevent sticking on the bottom of the pot. Finally, add the milk and stir until the fish has been cooked, about 5 additional minutes.

Serve in bowls and garnish with a little chopped parsley.


  • Yields: 6 servings
  • Preparation Time: 35 minutes
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