Halibut and Sweet Potato Chowder Recipe – Sunset Magazine
Halibut and Sweet Potato Chowder
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Skillet
- Pot
- Stove
- Wooden spoon
- Ladle
- Colander
Ingredients
- 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
- salt
- pepper
- 2 pounds halibut, boned and skinned
- 1 green onion
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