Halibut Corn Chowder Recipe

Halibut in Summer Corn Chowder Midwest Living

WEBAug 30, 2011 · Thaw fish, if frozen; set aside. Cut kernels off fresh corn; set aside. In a large saucepan, combine cobs, vegetable stock and 2 sprigs thyme. Bring to a boiling; …

1. Thaw fish, if frozen; set aside. Cut kernels off fresh corn; set aside. In a large saucepan, combine cobs, vegetable stock and 2 sprigs thyme. Bring to a boiling; reduce heat. Simmer, uncovered, for 20 minutes. (Add a little water if the liquid goes below about 1 cup.)
2. Meanwhile, wash potatoes; pat dry with paper towels. Cut crosswise into 1/4-inch thick slices; set aside. Strain stock mixture; reserving cobs. When cobs are cool enough to handle, hold cob over a bowl and scrape with a sharp knife to release all the juices; discard cobs. Stir juices into stock (should have about 1-1/2 cups stock); set stock aside.
3. In the same large saucepan, cook and stir potatoes, corn kernels, onion and celery over medium heat in butter for 5 minutes. Add the stock mixture, cream, thyme, 1 teaspoon parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until the vegetables are tender.
4. Meanwhile, rinse fish; pat dry with paper towels. In a 12-inch skillet, heat oil over medium-high heat. Season fish lightly with salt and pepper and add to skillet in a single layer. Tuck under any thin edges. Cook fish for 4 to 6 minutes per 1/2 inch of thickness or until fish flakes easily when tested with a fork, turning once.

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Healthy Corn Chowder {GF, Low Calorie} Skinny …

WEBAug 17, 2020 · Sauté 3-4 minutes until translucent. Add the potatoes, 3 cups of broth, salt, pepper, parsley and turmeric. Cover and bring the …

1. Preheat a large pot over high heat then add the cauliflower and pour water over it until the cauliflower is covered. Boil the cauliflower until it sofftens about 5 minutes then drain and set aside.
2. Place the pot on the heat. Set to medium heat and add the olive oil, onioins and garlic. Sauté 3-4 minutes until translucent.
3. Add the potatoes, 3 cups of broth, salt, pepper, parsley and turmeric. Cover and bring the pot to a boil 15 minutes or until potatoes are soft.
4. While the pot boils, take 1/4 cup of the corn kernels, 1/4 cup of broth and cauliflower and add it to a blender. Blend until smooth then pour the contents into the pot along with the remaining corn.

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