Description
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.
Ingredients
- 2 tablespoons butter
- ½ onion, diced
- 3 each 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
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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4