Coastal Swordfish & Root Vegetable Chowder

A great chowder is winter comfort in a bowl, and this coastal version is heartier than most: a creamy base studded with tender root vegetables and chunks of meaty swordfish. Swordfish is the perfect chowder fish — firm and substantial, it holds its shape and gives the soup real heft. Warming, creamy, and full of the sea and the soil at once, it is the kind of chowder that makes a cold evening feel cozy and well-fed.

The Creamy Root-Vegetable Base

The base is where a chowder gets its comfort. Soften the aromatics, add the hearty root vegetables, and simmer them in a creamy, well-seasoned broth until they turn tender and lend the soup their earthy sweetness. The root vegetables give the chowder its body and rustic heartiness, so cut them into generous, spoonable chunks and cook them until just tender. Build the base fully — creamy, savory, and thick — before the fish ever goes in.

Poaching the Swordfish

Swordfish is meaty and forgiving, but it still wants gentle heat. Add the chunks to the finished, simmering chowder and poach them softly just until they turn opaque and firm to the touch — a few minutes is enough, and boiling would toughen them. The fish will hold its shape and lend the chowder a substantial, satisfying bite. Pull the pot the moment the swordfish is just cooked through, and ladle the creamy, chunky chowder into bowls, steaming and generous.

Jorj Morgan

Coastal Swordfish & Root Vegetable Chowder

A rich, velvety seafood chowder utilizing delicate swordfish, sweet potatoes, and an aromatic white wine and cream reduction.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Soup

Ingredients Equipment Method

Ingredients

  

For the Chowder Vegetables

• 2 tablespoons butter
• ½ red onion finely diced
• 6 ribs celery finely diced
• 1 large carrot finely diced
• 1 medium sweet potato peeled and cut into ½-inch cubes
• 1 medium white potato peeled and cut into ½-inch cubes

For the Chowder Seasoning & Liquids

• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 1 teaspoon dried thyme
• 2 tablespoons flour
• ½ cup white wine
• 1 cup chicken stock
• 1 cup heavy cream

For the Coastal Proteins

• 1 pound cooked swordfish steak chopped into ½-inch pieces
• Chopped fresh parsley for garnish

Equipment

• 1 Heavy-duty enameled cast-iron Dutch oven
• 1 Heavy-bottomed saucepan
• 1 Sturdy wooden soup ladle
• 1 Precision wooden cutting board
• 1 Heavy glass mixing bowl

Method

 

The Aromatic Base

1. Melt the butter in a deep, heavy soup pot or Dutch oven over medium heat.
2. Add the diced red onion, celery, and carrots to the melted butter.
3. Stir and cook until the vegetables begin to soften, about 5 minutes.
4. Stir in the cubed sweet potato and white potato.
5. Cook for an additional 3 minutes.
6. Season the vegetables evenly with the kosher salt, black pepper, and dried thyme.

The Broth & Seafood

1. Sprinkle the flour evenly over the seasoned vegetables and stir well to coat.
2. Pour in the white wine and stir continuously until the liquid thickens and begins to reduce, about 3 to 5 minutes.
3. Pour in the chicken stock and heavy cream, stirring to combine into a smooth broth.
4. Gently fold in the chopped cooked swordfish pieces.
5. Reduce the heat to low and bring the chowder to a gentle simmer.
6. Continue to simmer until the potatoes are completely tender and the broth is slightly thickened, about 20 minutes.
7. If you prefer a thicker broth, stir in a splash more heavy cream; for a thinner broth, add a splash of chicken stock.
8. Ladle the warm chowder into shallow bowls and garnish generously with fresh chopped parsley.