Sweet Potato Seafood Chowder
Description
This is a lighter seafood chowder with sweet potato, corn, bell peppers, scallops, and tilapia made with milk instead of cream.
Ingredients
•
2 tablespoons butter
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1/2 onion, diced
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3 miniature multi-colored sweet peppers, diced
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2 cloves garlic, minced
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1 teaspoon herbes de Provence
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1/8 teaspoon cayenne pepper
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1 sweet potato, peeled and cut into 1/2-inch cubes
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1 ear corn, kernels cut from the cob
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1 cup chicken broth
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2 cups milk
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1/2 pound scallops
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1/2 pound tilapia fillets, cut into chunks
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1 pinch salt and ground black pepper to taste
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.