Growing up on Northern Vancouver Island with a dad who was not only a bush pilot, but also an avid fisherman, it meant we were spoiled when it came to the highest quality fish you could find, including halibut. It has been a very long time since I had fresh halibut as it has become incredibly expensive. I was so thankful to receive some halibut from our neighbour who had just returned from a fishing trip to Alaska. My husband and I are huge seafood and clam chowder lovers but since they contain dairy, and lots of it, it's not something we can enjoy. Make sure you use a unsweetened, unflavoured non dairy creamer in this. You could use an all purpose gluten free flour blend in this in place of the cassava flour. If so, I recommend Namaste Foods Perfect Flour Blend. However if you want this to be grain free, cassava flour works best.
Add butter to a large soup pot or dutch oven and turn heat up to medium low. Add onion and sauté for about 5 minutes. Add bacon and continue to cook for another 5 minutes. Add leeks, thyme and celery and cook for another 10-15 minutes or until bacon is cooked through.
Add 4 cups stock or water to the pot along with your potatoes and bring the soup to a boil, then reduce heat to a simmer and cook the potatoes for about 10 minutes or until tender.
Now add the halibut and cook for another 10 minutes.
Whisk the clam juice with the cassava flour to make a smooth slurry. Whisk it into the soup and allow it to cook for 1 minute. Add the cream and stir until smooth. Do not bring the soup to a boil or it will break the cream. This also applies to re-heating. Remove the stems from the thyme and serve.
Ingredients
Directions
Add butter to a large soup pot or dutch oven and turn heat up to medium low. Add onion and sauté for about 5 minutes. Add bacon and continue to cook for another 5 minutes. Add leeks, thyme and celery and cook for another 10-15 minutes or until bacon is cooked through.
Add 4 cups stock or water to the pot along with your potatoes and bring the soup to a boil, then reduce heat to a simmer and cook the potatoes for about 10 minutes or until tender.
Now add the halibut and cook for another 10 minutes.
Whisk the clam juice with the cassava flour to make a smooth slurry. Whisk it into the soup and allow it to cook for 1 minute. Add the cream and stir until smooth. Do not bring the soup to a boil or it will break the cream. This also applies to re-heating. Remove the stems from the thyme and serve.