Sweet Potato Fish Chowder

Sweet Potato Fish Chowder

• 1/2 Pound Bacon
• 5 Large Sweet Potatoes
• 2 Stalks Celery
• 2 Small Onions
• 2 Cuban Peppers
• 1 Can Chipotles in Adobo
• 2 Quarts Veggie Stock
• 1 Pint Cream
• 1.5 Pounds Fresh White Fish (like halibut, haddock, or cod, diced into one inch squares)

Instructions

1. separate 1/4 of the diced celery and 1/3 of the diced sweet potatoes and set aside. Cook the bacon in some oil until crispy, remove bacon with a slotted spoon, keeping fat in the pan. set aside. Add to the pan the onions, peppers, and larger portions of sweet potatoes and celery. Cook on high for 10 or so minutes until everything softens and a nice layer of fond (crust) builds up on the bottom of the pan. Add the chipotles and cook another 2 minutes
2. Turn the heat down slightly and add the stock. Quickly and vigorously scrape the buildup off of the bottom of the pan with a wooden spoon. When the soup reaches a boil, check a sweet potato for softness, it should be fork tender by now. With an immersion blender, blend the soup until smooth. you could use a normal blender for this as well.
3. Add some salt to taste, the bacon is salty, so you might not need much Simmer the soup on medium heat for 20 minutes to a half hour. Stir in cream and return to simmer. Stir in the rest of the potatoes and celery. 25 minutes later, when the potatoes are tender, add the fish. About 2 minutes later, remove from heat. Serve with bread and reserved bacon.