Sweet Potato Seafood Chowder
Ingredients
- 2 tablespoons butter
- ½ onion, diced
- 3 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
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Instructions
- 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.
Source
Original recipe: View Original