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. 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. 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. 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 per serving