Chowders are a wonderful meal for this time of year, as they make a lovely transition from summer to fall. Not all chowders take hours to make and this one with poached halibut and soft sweet potatoes can come together in just 30 minutes. It's not too heavy on the cream either — the recipe calls for only 1/4 cup — and if you don't have saffron threads substitute saffron powder. Make this for dinner tonight. Get the recipe, read more
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
2 pounds halibut, boned and skinned
1 green onion
- 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.
- 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.