Halibut and Sweet Potato Chowder Recipe

1 tablespoon olive oil

2 andouille sausages (6 to 8 oz. total)

1 onion (6 to 8 oz.)

1/4 teaspoon saffron threads (see notes)

3 cups reduced-sodium chicken broth

1 sweet potato

1/4 cup whipping cream

salt

pepper

2 pounds halibut, boned and skinned

1 green onion

Step 1

Pour olive oil into a 4- to 6-quart pan over medium-high heat; add andouille sausages, sliced 1/4 inch thick, and stir often until beginning to brown. Add onion, peeled and chopped, and stir often until limp. Add saffron threads, chicken broth, and sweet potato, peeled and cut into 1/2-inch chunks. Bring to a boil, then reduce heat and simmer until sweet potato is barely tender when pierced, about 5 minutes. Stir in whipping cream and salt and pepper to taste.

Step 2

Meanwhile, rinse halibut and pat dry; cut into 1-inch chunks. Lay chunks on top of soup, cover, and cook until halibut is opaque but still moist-looking in the center (cut a piece to check), about 10 minutes. Gently stir soup. Ladle into bowls and garnish with thinly sliced green onion.

Step 3

Wine pairing: Arneis, a lively Italian white (the name means "little rascal"), is an almost perfect match for the halibut chowder, although a mineral-rich, aromatic dry Riesling works well too.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories368

% Daily Value *
Total Fat 15g20%

Saturated Fat 4.7g24%
Cholesterol 77mg26%
Sodium 558mg25%
Total Carbohydrate 17g7%

Dietary Fiber 2.1g8%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Halibut and Sweet Potato Chowder