Cozy Winter Chowder with Spanish Red Wine

Cajun Cod Chowder

Author: Liz Bokisch

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

This is the perfect weeknight recipe to warm you up on a cold winter evening. The spicy sausage combined with the creamy sweet potato and a hint of saffron give it an exotic flavor.

Ingredients

12 oz Cajun Style Andouille Sausage
2 lbs. cod fillets, rinse and pat dry
1 large sweet potato
1 large onion, chopped
4 cups chicken broth
¼ cup Picpoul Blanc
8-10 saffron threads
¼ cup heavy cream
Fresh thyme sprigs for garnish
Black pepper

Instructions

Slice the sausage ¼ inch thick and sauté in olive oil until browned.
Add the chopped onion and stir until soft.
In a separate pan, simmer the saffron threads in the wine for 3- 5 minutes.
Peel and cut the sweet potato into ½ inch chunks.
Add the sweet potato, saffron infused wine and broth to the sausage and onion mixture and bring to a boil. Reduce heat to simmer until sweet potato chunks are tender when pierced with a fork. (about 5-8 minutes).
Stir in heavy cream and salt and pepper to taste.
Layer the cod chunks on top of the chowder, cover and let simmer on low until the cod is opaque and cooked through (about 10 minutes).
Serve with a garnish of fresh thyme and fresh cracked pepper.

Notes

You can substitute halibut or another chunky white fish. If preferred, evaporated milk is another good substitute for heavy cream.