DifficultyIntermediate

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.

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Yields6 Servings
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins
 2 tbsp vegan butter I recommend Milkadamia brand
 2 cups finely chopped celery
 1 large onion, diced
 1 large leek, sliced lengthwise then chopped
 5 pieces of thick cut antibiotic and sugar free bacon, cut into chunks
 1 bunch of fresh thyme
 5 cups water or fish stock
 4 cups diced potatoes, Yukon gold works bestabout 3-4 large potatoes
 2 lbs halibut, skinned and cut into large bite sized chunk1 kg
 1 cup clam juice
 ½ cup cassava flour ( or regular flour)
 3 cups unsweetened and unflavoured vegan creamer ( I recommend SOdelicious brand)
 sea salt and freshly cracked black pepper to taste
1

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.

2

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.

3

Now add the halibut and cook for another 10 minutes.

4

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

 2 tbsp vegan butter I recommend Milkadamia brand
 2 cups finely chopped celery
 1 large onion, diced
 1 large leek, sliced lengthwise then chopped
 5 pieces of thick cut antibiotic and sugar free bacon, cut into chunks
 1 bunch of fresh thyme
 5 cups water or fish stock
 4 cups diced potatoes, Yukon gold works bestabout 3-4 large potatoes
 2 lbs halibut, skinned and cut into large bite sized chunk1 kg
 1 cup clam juice
 ½ cup cassava flour ( or regular flour)
 3 cups unsweetened and unflavoured vegan creamer ( I recommend SOdelicious brand)
 sea salt and freshly cracked black pepper to taste

Directions

1

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.

2

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.

3

Now add the halibut and cook for another 10 minutes.

4

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.

Halibut Chowder (Dairy Free & Grain Free)