Rating: 4.5 stars
169 Ratings
  • 5 star values: 127
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.

Recipe Summary

prep:
35 mins
cook:
40 mins
total:
1 hr 15 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

172 calories; protein 15.4g; carbohydrates 12.5g; fat 6.5g; cholesterol 39mg; sodium 363.8mg. Full Nutrition
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