Sweet Potato, Herb and Smoked Whitefish Chowder

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 6 to 8 servings (10 cups)
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1tablespoon unsalted butter

1 teaspoon fresh thyme leaves

5 cloves garlic, minced

2medium sweet potatoes, cut into 1-inch dice

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

4 scallions, sliced

2Spanish onions, diced

1 bunch fresh chives, sliced, reserving 1 tablespoon for garnish

1red onion, diced

2tablespoons store-bought pesto

1 1/2 teaspoons black pepper, plus more as needed

1/2teaspoon smoked paprika

1/8teaspoon cayenne pepper

6cups whole milk

3 tablespoons heavy cream

1whole smoked whitefish, flaked and picked over for bones


  1. Melt the butter in a large pot over medium heat. Add the 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 until the onions turn translucent, about 4 minutes. Add the pesto, black pepper, smoked paprika and 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 the cream and flaked whitefish. Season with more black pepper if necessary. Garnish with chives and serve it while it's hot!