Sweet Potato Seafood Chowder recipe
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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 caloriescarbohydrate: 32.1 gcholesterol: 74.3 mgfat: 14.2 gfiber: 3.3 gprotein: 26.4 gsaturatedFat: 6.6 gservingSize: -sodium: 694.4 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Seafood Chowder
Directions
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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.
Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
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.