This Paleo Chipotle Cod and Sweet Potato Chowder is a healthy and delicious way to set yourself up for success during the week. It works great for weekday lunches because it is filling, nutritious and loaded with flavor so it doesn't get boring by the second or third day.
Begin by dicing the onion. Heat 2 tbsp of avocado oil in a large stock pan over medium heat. Add the onion, allow to cook until it becomes fragrant.
While the onion is cooking. Seed and dice the pepper. Peel the sweet potato and dice into ¼ inch cubes. Add the peppers and garlic to the pot (I buy minced garlic in a large jar because I hate chopping garlic).
Once the peppers have cooked for 1-2 minutes. Add the sweet potatoes, coconut milk, broth, tomatoes and chipotle sauce. Stir and allow to simmer.
Pat the cod dry, and cut the into chunks (~½ inch). Add to the pot.
Drain and rinse the corn. Add to pot.
Begin adding the remaining ingredients. Stir so that everything is incorporated. Cover and turn heat to low-medium. Allow chowder to cook for 15-25 minutes until veggies are soft and fish becomes opaque.
Top with diced avocado and chopped cilantro. Serve and enjoy.
Notes
If using frozen fish, thaw before use and drain excess water.