Sweet Potato Seafood Chowder recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Ingredients

2 tablespoons butter
½ onion, diced
3 each miniature multi-colored sweet peppers, diced
2 cloves garlic, minced
1 teaspoon herbes de Provence
⅛ teaspoon cayenne pepper
1 sweet potato, peeled and cut into 1/2-inch cubes
1 ear corn, kernels cut from the cob
1 cup chicken broth
2 cups milk
½ pound scallops
½ pound tilapia fillets, cut into chunks
1 pinch salt and ground black pepper to taste

Nutrition Info

362.8 calories
carbohydrate: 32.1 g
cholesterol: 74.3 mg
fat: 14.2 g
fiber: 3.3 g
protein: 26.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 694.4 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn, saute for 2 minutes more.

  2. Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.

  3. Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Recipe Yield

4 servings

Recipe Note

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

Do you like the recipe? Share this tasty recipe!