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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.