Cape Mudge Halibut Chowder

READY IN: 1hr 10mins
Recipe by Marlitt

This is like a fish stew. Just delicious. Halibut fillets a pretty expensive so at times I use Haddock fillets. This recipe was from "The flavours of Canada by Anita Stewart

Top Review by Rinshinomori

I wanted to make this chowder (half recipe), but also from the start wanted to add more Canadian type of ingredients to the chowder to up the taste. Instead of halibut, I chose vacuum packed smoked wild sockeye salmon that needed to be used up. Because I used 1 can (28 ounce) tomatoes instead of 14 oz, I added 2 tsp maple syrup and also for additional flavor and Canadian experience added 1/4 C Canadian whiskey to the crock pot. I did not want to obscure the taste of salmon so instead of using the chicken stock, I used clam stock. Taste great, but wait, what else could make this chowder really shine. I chose 1/2 lime, squeezed with a peel and all which is very Japanese way of making udon soup (except in Japan we use yuzu citrus instead of lime) and cooked for 3 hours in my crock pot. Fabulous chowder that is full of all the goodness from veggies and omega 3 from salmon. Goes great with Sauvignon Blanc and crusty farm style bread. Thank you Marlitt for posting this recipe. Made for ZWT 4 Canada crock pot challenge.

Ingredients Nutrition


  1. Saute carrots, celery, onion and garlic in oil for 10 minutes.
  2. Add stock, tomatoes, oregano, salt, pepper and bay leaf.
  3. Bring a boil and simmer for 30 minutes.
  4. Add red and green peppers.
  5. Simmer for 15 minutes. Add fish and simmer for 7 minutes.
  6. Remove bay leaf and serve.

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