Sweet Potato Seafood Chowder

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 363 Calories

Ingredients

• 2 tablespoons butter
• 2 cups milk
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup chicken broth
• ⅛ teaspoon cayenne pepper
• ½ pound scallops
• ½ onion, diced
• 1 teaspoon herbes de Provence
• ½ pound tilapia fillets, cut into chunks
• 3 each miniature multi-colored sweet peppers, diced
• 1 sweet potato, peeled and cut into 1/2-inch cubes
• 1 ear corn, kernels cut from the cob

Recipe Instructions

Step 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.

Step 2

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

Step 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.