Name: Sweet Potato Seafood Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Onion, diced - ½; Miniature multi-colored sweet peppers, diced - 3; Garlic, minced - 2 cloves; Herbes de Provence - 1 teaspoon; Cayenne pepper - ⅛ teaspoon; Sweet potato, peeled and cut into 1/2-inch cubes - 1; Corn, kernels cut from the cob - 1 ear; Chicken broth - 1 cup; Milk - 2 cups; Scallops - ½ pound; Tilapia fillets, cut into chunks - ½ pound; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Sweet Potato Seafood Chowder

1. Butter 2 tablespoons

2. Onion, diced ½

3. Miniature multi-colored sweet peppers, diced 3

4. Garlic, minced 2 cloves

5. Herbes de Provence 1 teaspoon

6. Cayenne pepper ⅛ teaspoon

7. Sweet potato, peeled and cut into 1/2-inch cubes 1

8. Corn, kernels cut from the cob 1 ear

9. Chicken broth 1 cup

10. Milk 2 cups

11. Scallops ½ pound

12. Tilapia fillets, cut into chunks ½ pound

13. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Sweet Potato Seafood Chowder

1 . Stage

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 . Stage

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

3 . Stage

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.