1 tablespoon Butter
1 tablespoon olive oil
2 medium sweet potatoes, peeled and cut in 3/4-inch cubes (3 cups)
1 cup finely chopped onion
6 cloves garlic, minced
1 – 28 ounce can crushed fire-roasted tomatoes
1 – 16 ounce jar salsa
4 ears fresh sweet corn, kernels cut from the cob (2 cups)
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1 teaspoon salt
1 1/2 cups whole milk
2 pounds boneless, skinless walleye fillets or white fish fillets, cut in 1-inch pieces or 1 1/2 pounds peeled, deveined shrimp
1 cup whipping cream
1/4 cup chopped fresh cilantro
6 small Sour dough bread rounds
4 ounces cheddar cheese, finely shredded (1 cup)
1/3 cup sour cream
Fresh cilantro sprigs
In a Dutch oven, heat butter and oil over medium heat. Add sweet potatoes, onion and garlic. Cook 10 minutes or until nearly tender. Stir in tomatoes, salsa, corn, dill and salt. Bring to boiling. Reduce heat and simmer, uncovered, 5 minutes. Add milk and return to a simmer. Add walleye, whipping cream and chopped cilantro; return to a simmer. Simmer, uncovered, 3 to 5 minutes or until walleye is opaque and flakes when tested with a fork.
Meanwhile, slice off the top of the bread rounds and hollow out center of bread to make a bread bowl. Place bread bowls on a baking sheet and place the top slice of the bread, cut side up, alongside of bowls. Sprinkle tops with cheddar. Bake 3 to 5 minutes to warm bowls and melt the cheese.
Ladle chowder into bowls. Swirl sour cream into the top of the soup and garnish with additional cilantro sprigs. Serve with cheddar bread tops.
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