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Coastal Swordfish & Root Vegetable Chowder

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Coastal Swordfish & Root Vegetable Chowder

A masterful chowder is defined by the deliberate layering of flavors and the structural integrity of its broth. The foundation begins with an aromatic mirepoix—onions, celery, and carrots—sweated in butter to release their natural sugars. The introduction of flour creates a light roux, which acts as the thickening agent. When deglazed with a crisp white wine and fortified with chicken stock and heavy cream, the roux ensures the dairy suspends seamlessly without breaking, creating a luxurious, velvety liquid.

Aromatic mirepoix and vibrant sweet potatoes sweating in melted butter inside a heavy Dutch oven

This stable, rich environment is the perfect vessel for poaching firm-fleshed coastal proteins like swordfish. In this iteration, the delicate, pale-orange flesh of pumpkin swordfish is visually and texturally mirrored by the addition of tender sweet potatoes. As the chowder simmers, the starches from the potatoes release into the broth, further naturally thickening the soup. It is a brilliant, elegant method for elevating grilled seafood into a deeply comforting, estate-quality centerpiece.

Perfectly cubed raw pumpkin swordfish resting on a heavy wooden cutting board

From the Kitchen

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Ingredients Method

Ingredients
  

For the Chowder Base
  • 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
  • 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

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.

Neighborly Grace

  • ■The Pour: Pair this rich, creamy broth with a lightly oaked Chardonnay or a crisp White Burgundy; the subtle acidity balances the heavy cream while harmonizing beautifully with the meaty texture of the swordfish.
  • ■The Vibe: Create a cozy, coastal evening setting—dim the overhead lights and rely on the soft, warm glow of table lanterns or a roaring fireplace to complement the deeply comforting nature of the chowder.
  • ■The Presentation: Serve the chowder in deep, wide Gracious Linen ceramic bowls to highlight the vibrant orange hues of the sweet potatoes and the fish. Accompany the bowls with a crusty wedge of warm garlic bread to soak up the luxurious, roux-thickened broth.