Sweet Potato Fish Chowder

CHICOPEE, Mass. (Mass Appeal) – Usually, when you think of chowder, you think of a thick, creamy soup loaded with potatoes. Blogger Dan Whalen from TheFoodInMyBeard.com showed us how to make a delicious twist to this classic using sweet potatoes.

Sweet Potato Fish Chowder

Ingredients:
1/2 lb bacon, chopped into 1 inch segments
5 large sweet potatoes, diced into half inch squares
1 celery heart, diced
2 small onions, diced
2 cuban peppers, diced
6 chipotles from a can, seeded and diced
2 cartons of vegetable stock
1 pint cream
1 and 1/2 lbs fresh white fish like halibut, haddock, or cod, diced into one inch squares

Directions:
Separate 1/4 of the diced celery and 1/3 of the diced sweet potatoes and set aside cook the bacon in some oil until crispy remove bacon with a slotted spoon, keeping fat in the pan. set aside
Add to the pan the onions, peppers, and larger portions of sweet potatoes and celery cook on high for 10 or so minutes until everything softens and a nice layer of fond (crust) builds up on the bottom of the pan add the chipotles and cook another 2 minutes
Turn the heat down slightly and add one of the stock cartons
Quickly and vigorously scrape the buildup off of the bottom of the pan with a wooden spoon
Add the other stock carton and stir to combine, continuously scraping the bottom to be sure to get everything
When the soup reaches a boil, check a sweet potato for softness, it should be fork tender by now
Qith an immersion blender, blend the soup until smooth. you could use a normal blender for this as well
Add some salt to taste, the bacon is salty, so you might not need much
Reduce the soup on medium heat for 20 minutes to a half hour
Stir in cream and return to simmer
Stir in the rest of the potatoes and celery
10 to 15 minutes later, when the potatoes are tender, add the fish
About 2 minutes later, remove from heat
serve with bread and reserved bacon

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