CHICOPEE, Mass. (Mass Appeal) – It’s a perfect transition food from summer to fall! Sweet Potato Seafood Chowder has the warmth of a soup, and at the same time the lightness of a white fish. Chef Bill Collins from chefbill.com showed us how to make this chowder.
Sweet Potato Seafood “Chowder”
2 tablespoons olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
2 sweet potatoes, peeled and diced into ½” cubes
1 large red pepper, chopped
4 cups chicken or vegetable stock
1 pound fish, cut into bite sized pieces. Can be cod, haddock, tilapia, halibut, etc.
1-2 tsp chili powder
1 tsp salt
1 tsp black pepper
1 cup light cream, whole milk, or evaporated milk
- In a 5-quart stockpot, heat 1 tablespoon of the olive oil over medium heat. Add the onion and sauté till the onions begin to turn translucent, about 4-5 minutes. Add the garlic, and sauté for an additional 20-30 seconds, or until it becomes fragrant.
- Lower the heat, and add the sweet potatoes, red pepper and chicken stock. Bring to a low boil, and simmer until the sweet potatoes are soft, but hold their shape, about 8-10 minutes.
- Add the fish, chili powder, salt and pepper.
- When the soup has come to a simmer again, add the milk and stir to combine. Chowder will thicken slightly upon standing, and will continue to thicken as it cools.
Makes 6-8 servings (approximately 3 quarts)