Caribbean Fish Chowder

Ingredients

• 1 pound Vital Chioce skinless, boneless cod fillet, cut into 8 pieces
• 2 teaspoons Vital Choice organic extra virgin olive oil
• 2 slices turkey bacon or Vital Choice salmon bacon, coarsely chopped
• ¾ pound batata or sweet potato, peeled and cut into ½ inch chunks
• 2 green bell peppers, cut into 1 inch squares
• 1 chipotle pepper in adobo, finely chopped
• 3 cloves garlic, minced
• ½ teaspoon salt
• 2 tablespoons flour
• 1½ cups low-fat (1%) milk or coconut milk

Instructions

1. In a medium pot of boiling water, cook the batata until just tender, about 8 minutes.
2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the turkey or salmon bacon, bell peppers, chipotle pepper, garlic and salt; cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes.
3. Sprinkle the flour over the peppers, stirring to coat. Gradually stir in the milk. Stir in the batata.
4. 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 5 minutes.  
5. Divide between 4 soup bowls and serve hot - enjoy!