Week Four: Halibut and Sweet Potato Chowder

Halibut Sweet Potato Chowder

You might ask why this soup? Just for the "HAL-I-BUT"!! Get it? Well, a friend of mine named Too Funny Tom told me I should start my post this way:) Haha!  Pictured to the right, the soup is contained in a beautiful piece of handmade pottery, and served in matching soup bowls, all gifted to me by Lovely Linda from Bend, OR. 


This recipe is from Sunset Magazine, February 2006, and was suggested to me by my sister, who is very adventurous in the kitchen!  She even sent me the saffron called for in the recipe, but she didn't tell me how EXPENSIVE halibut is!  I really did not know.  Let me prepare you in advance that this soup is not inexpensive to make!  


I posted last week about the difference between bisque and chowder, so now you know that this is a chunky soup.  It doesn't have much cream in it so it isn't as rich as some chowders I've eaten, but packs a lot of flavor with the other ingredients.  The magazine touts it as a "fresh and satisfying seafood chowder that takes off the winter chill".  I totally agree, except that as I type, the tornado sirens are going off and the temperature is 63 degrees here in Arkansas, so there wasn't a chill to take off!  If you're a wine drinker, the pairing for this is Arneis, a lively Italian white wine, or an aromatic dry Riesling.  


By the way, check out Sunset magazine.  Though born and raised in Arkansas, my sister, aka Tunna, has lived in the west for most of her life and been a subscriber for years.  After my friend Cheryl visited the northwest US last fall, she gave me a subscription to for my birthday in September, and I have thoroughly enjoyed it.  It is similar to Southern Living, but is written for life in the western US.  


And now for the recipe!! 


Halibut and Sweet Potato Chowder
Serves 4-6
Notes:  *Choose dark red saffron threads(not orange or yellow)
You may substitute saffron powder, but use only 1/8 teaspoon.
**I used only 1 pound due to cost, and it was plenty!


1. Pour 1 T. olive oil into a 4-6 quart pan over medium-high heat; add 2 andouille sausages, 6-8 oz. total, cut in 1/4 inch slices. Stir often until beginning to brown.  Add 6-8 oz. onion, peeled and chopped, and stir often until limp.  Add 1/4 teaspoon *saffron threads; 3 cups reduced-sodium chicken broth; and a 1 pound sweet potato 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 1/4 cup whipping cream and salt and pepper to taste.
2.  Meanwhile, rinse **2 pounds boned, skinned 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, about 10 minutes.  Gently stir soup.  Ladle into bowls and garnish with thinly sliced green onion.