Halibut and Sweet Potato Chowder

Halibut and Sweet Potato Chowder
Photo by Leigh Beisch

Ingredients

  • pepper
  • 2 pounds halibut, boned and skinned
  • 1 sweet potato
  • 1 sweet potato
  • ¼ teaspoon saffron threads (see notes)
  • 2 andouille sausages (6 to 8 oz. total)
  • 1 tablespoon olive oil
  • + 13 more ingredients
    • ¼ cup whipping cream
    • 3 cups reduced-sodium chicken broth
    • 3 cups reduced-sodium chicken broth
    • 1 tablespoon olive oil
    • salt
    • ¼ cup whipping cream
    • ¼ teaspoon saffron threads (see notes)
    • 2 andouille sausages (6 to 8 oz. total)
    • 1 onion (6 to 8 oz.)
    • 1 onion (6 to 8 oz.)
    • salt
    • 1 green onion
    • 2 pounds halibut, boned and skinned

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 ch...

View full recipe at My Recipes

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