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  1. Caribbean Fish Chowder

Caribbean Fish Chowder

Take a vacation to the Caribbean with this flavorful chowder! The recipe also incorporates Mexican and Cuban accents, thanks to spicy chipotle peppers in adobo sauce. Though the recipe calls for batata – the dry, red-purple sweet potato found in Latin markets – feel free to substitute regular orange sweet potatoes or yams instead.

Caribbean Fish Chowder

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
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Ingredients

  • 1 pound Vital Chioce skinless, boneless cod fillet, cut into 8 pieces
  • 2 teaspoons Vital Choice organic extra virgin olive oil
  • 2 slices turkey bacon or Vital Choice salmon bacon, coarsely chopped
  • ¾ pound batata or sweet potato, peeled and cut into ½ inch chunks
  • 2 green bell peppers, cut into 1 inch squares
  • 1 chipotle pepper in adobo, finely chopped
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 1½ cups low-fat (1%) milk or coconut milk

Instructions

  1. In a medium pot of boiling water, cook the batata until just tender, about 8 minutes.
  2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the turkey or salmon bacon, bell peppers, chipotle pepper, garlic and salt; cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes.
  3. Sprinkle the flour over the peppers, stirring to coat. Gradually stir in the milk. Stir in the batata.
  4. Bring the mixture to a boil, place the cod on top, reduce to a simmer, cover, and cook until the cod just flakes when tested with a fork - about 5 minutes.  
  5. Divide between 4 soup bowls and serve hot - enjoy!
Serves: Serves 4