What better way to enjoy our smoked sturgeon than in a light and creamy chowder? The sweet potatoes helped to mellow out as well as enhanced the flavor of the smoked sturgeon. In general I like to eat savoury foods with a touch of sweetness. This recipe is definitely a keeper. I hope you like it 🙂
Smoked Fish Chowder
We used smoked shovelnose sturgeon, but feel free to substitute with other types of smoked fish.
RECIPE
Smoked Fish Chowder
Ingredients
- 2 T. olive oil
- 1 slice bacon (Marr’s Valley View Farms)
- 1/3 onion (Shooting Star Farm)
- 1 celery rib
- 1/2 sweet potato (abot 1 c. cubed)
- 1/2 c. leeks (Shooting Star Farm)
- 2 medium sized red potatoes (Buckhaus Farm)
- 2 c. vegetable stock
- 1 c. whole milk (Organic Valley)
- 1/4 t. thyme
- 1 T. chopped parsley
- salt
- pepper
- 6 oz. flaked smoked fish (Valley Fish)
- 1 T. butter (Shullsburg)
Cut the bacon into small pieces and brown. (All vegetables were cut into small cubes except for the leeks.) Sautee onions, celery, leeks. Add the sweet potatoes and the red potatoes. Pour in the stock, add the dried thyme and simmer for about 15-20 minutes or until the vegetables are cooked. Add the smoked fish and simmer for an addition 5 minutes. Turn off heat and add butter. Sprinkle fresh parsley right before serving.
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