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Chowder: Fish N Sweet Chips Chowder




Source of Recipe


Becky Low


List of Ingredients




1 small onion, chopped

1 clove garlic, minced

2 tablespoon butter

3-4 cups diced raw sweet potatoes

1/2 teaspoon salt, divided

2 cups chicken broth

1 pound firm fish (see below)*

2 cups whole milk or half n half*

Salt and pepper to taste

1/2 cup grated Parmesan Cheese

2 tablespoons sour cream, garnish

Snipped parsley, garnish


Recipe



Melt butter in large saucepan or Dutch oven; add onions and garlic and sauté until onion is tender and transparent. Add sweet potatoes, 1/2 teaspoon salt, and chicken broth. Bring to a boil, cover pan, reduce heat to simmer and cook until potatoes are tender (about 10-20 minutes).

Using a slotted spoon, remove half the potatoes from pan and place in blender.

Add fish to remaining sweet potatoes and liquid. Cover and simmer 10-15 minutes or until fish is tender.

Add milk to potatoes in blender and puree. Return puree to simmering fish; salt and pepper to taste. Heat through (do not boil). Garnish with a swirl of sour cream, sprinkle with Parmesan cheese and snipped parsley.

* NOTES: Suggested firm fresh fish – halibut, grouper, tuna, sockeye or king salmon (not pink salmon), swordfish, cod, perch. Chowder will be richer using half and half. Nutrient analysis is figured using whole milk.