Creamy Halibut Chowder with Spinach and Thyme

(from epcasey’s recipe box)

Excellent use 2% or whole milk, not skim

Serves 4 people

Categories: Fish, Soup


  • 5 ounces bacon, about 6 slices chopped
  • 1 small onion, chopped
  • 1 lb white or red potatoes, peeled, cut into 1/2 inch pieces
  • 1 c bottled clam juice
  • 1/2 c dry white wine
  • 1 bay leaf
  • 1 t dried thyme, crumbled
  • 4 c thinly sliced spinach leaves(about 3 ounces)
  • 2 c half and half or milk
  • 1 lb halibut or other mild fish cut into 1 inch pieces
  • Tabasco


  1. Cook bacon in a pan until crisp, drain on paper towel. Pour off all but 2 T of drippings and add onion to pan and cook until soft and translucent, about 5 minutes. Add potatoes, clam juice, wine, bay leaf and simmer until potatoes are just tender, about 15 minutes. Add spinach and half and half. Bring to a simmer. Add halibut and simmer until fish is cooked through, about 3 minutes. Season with salt and pepper.

  2. Ladle into deep bowls. Sprinkle with bacon and pass the Tabasco.

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