Take advantage of the cooler weather today to warm up with a nice bowl of Spicy Fish Chowder from The Wellness Institute.
It's got double heat: It's soup, so it just come hot. And it's got a nice kick from chipotle pepper, too.
Yield: 4 servings
3/4 pound sweet potato, peeled and cut into 1/2-inch chunks
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2 teaspoons olive oil
2 slices turkey bacon, coarsely chopped
2 green bell peppers, cut into 1-inch squares
1 chipotle pepper in adobo, finely chopped
3 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons flour
1 1/2 cups low-fat milk
1 pound skinless, boneless cod steak, cut into 8 chunks
In a medium pot of boiling water, cook the sweet potato until just tender, about eight minutes.
Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the turkey bacon, bell peppers, chipotle pepper, garlic and salt and cook, stirring frequently , until the bell peppers are crisp-tender, about five minutes.
Sprinkle the flour over the peppers, stirring to coat. Gradually stir in the milk. Stir in the potato. Bring the mixture to a boil, place the cod on top, reduce to a simmer, cover and cook until the cod just flakes when tested with a fork, about five minutes.
-- Emily Simnitt