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 miniatures multi-colored sweet peppers , diced
- 2 cloves garlic , minced
- 1 teaspoon herbes de Provence
- 0.13 teaspoons 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
- 0.5 pounds scallops
- 0.5 pounds tilapia fillets , cut into chunks
- 1 pinch salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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