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Sweet Potato, Herb and Smoked Whitefish Chowder
Recipe courtesy Ben Sargent
- Total Time:
- 50 min
- Prep:
- 30 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 6 to 8 servings (10 cups)
Ingredients
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- 5 cloves garlic, minced
- 2 medium sweet potatoes, cut into 1-inch dice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 4 scallions, sliced
- 2 Spanish onions, diced
- 1 bunch fresh chives, sliced, reserving 1 tablespoon for garnish
- 1 red onion, diced
- 2 tablespoons store-bought pesto
- 1 1/2 teaspoons black pepper, plus more as needed
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- 6 cups whole milk
- 3 tablespoons heavy cream
- 1 whole smoked whitefish, flaked and picked over for bones
Directions
Melt the butter in a large pot over medium heat. Add thyme, garlic and sweet potatoes. Cook the potatoes until they start to brown, about 6 minutes. Add
the dill, parsley, scallions, Spanish onions, chives and red onions and cook onions turn translucent, about 4 minutes. Add pesto, black pepper, smoked paprika cayenne, stirring to combine. Stir in the milk and bring to a simmer, cooking until the potatoes are tender,8 to 10 minutes. Turn off the heat. Fold in flaked whitefish. Season with more black pepper if necessary. Garnish with chives and serve it while it's hot!