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Smoky halibut chowder with charred corn  - A recipe by wefacecook.com


30 minutes

If halibut isn’t available (or too pricey), choose another white-flesh fish such as cod or haddock. Clam juice can be found alongside canned fish in the grocery store.


  • 2 cobs corn, shucked
    3 tbsp (45 mL) unsalted butter
    1 tbsp (15 mL) olive oil
    1 small onion, finely diced
    2 stalks celery, finely diced
    1 large Yukon gold potato, peeled,
    cut into 1/4-inch (5-mm) dice
    2 cloves garlic, minced
    1/2 tsp (2 mL) salt
    1/4 cup (60 mL) all-purpose flour
    1 cup (250 mL) dry white wine
    3 cups (750 mL) vegetable broth
    1/2 cup (125 mL) bottled clam juice
    3/4 lb (340 g) halibut, cut into
    large bite-size chunks
    1/4 lb (115 g) smoked trout, flaked
    into bite-size pieces
    1/2 cup (125 mL) heavy cream (35%)
    1/4 cup (60 mL) chopped dill


  • 1. Preheat grill to high. Clean and oil grate.
    2. Grill corn, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to a plate. When cool enough to handle, slice kernels off cob and set aside.
    3. Melt butter and oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add celery,
    potatoes, garlic, corn and salt. Cook, stirring, until garlic is fragrant, about 2 minutes. Sprinkle in flour and cook, 1 minute. Add wine and cook, stirring, until almost all liquid has been absorbed. Pour in vegetable broth and clam juice. Bring to a boil then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until potatoes are tender and chowder thickens slightly, 10 to 12 minutes.
    4. Stir in halibut pieces and cook until halibut is barely cooked, 2 to 3 minutes. Gently stir in flaked smoked trout and cream, cook until warmed through, 3 minutes. Remove from heat. Serve sprinkled with dill and crackers on side.

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Smoky halibut chowder with charred corn