Salmon & Sweet Potato Chowder
I add extra salmon to guarantee leftovers. Best with crusty bread, glass of wine and sunsets.
Ingredients and Prep
- 1 large red pepper
- 1 teaspoon olive oil or vegetable oil
- 5 fresh Italian plum tomatoes
- 2 Tbs. butter
- 2 onions, finely chopped
- 5 scallions, trimmed and finely chopped, reserve some for garnish
- 2 shallots, finely chopped
- 1 clove garlic, crushed (or tsp. chopped garlic)
- 4 cups clam juice (or fish stock)
- 1 cup water
- 2 sweet potatoes cut into ¼ inch dice (that’s pretty small!)
- 1 heaping tsp. of fresh thyme or ½ tsp. dried thyme
- 1 Tbs. fresh chives
- Salt and fresh ground black pepper to taste
- 1 pounds boneless, skinned, salmon, cut into big chunks (Use 1.5lbs if want leftovers)
These items take a little more time so prep them before you start cooking, rest can be chopped as added
- Seed red pepper and chop coarsely
- Scoop out tomato seeds and core with spoon or melon baller and chop coarsely
- Dice sweet potatoes into small cubes
- Heat butter in heavy, large sauce pan and cook onions, shallots, half of scallions over low heat for 5 minutes.
- Add the garlic and chopped red pepper and tomatoes and continue cooking stirring occasionally, for 5 minutes or until the tomatoes become pulpy.
- Add the clam juice and water and bring the liquids to a boil. Add the sweet potatoes, thyme, chives, and black pepper. Lower the heat and let the mixture simmer gently for about 15 minutes or until the potatoes are tender, al dente not mushy.
- Add the salmon and let the mixture return to a boil. Spoon some of the chowder over the salmon, then lower the heat and cover the pan.
- Let the salmon cook over medium-low heat for 3 minutes
- Taste for seasoning, add salt if necessary and ladle into bowls and garnish with scallions.