Cajun Sweet Potato Seafood Chowder
Closet CookingRecipe
(No reviews yet)
Write a Review
Closet Cooking
Cajun Sweet Potato Seafood Chowder
Cajun Sweet Potato Seafood Chowder
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4
A cajun inspired sweet potato seafood chowder with blackened shrimp and scallops!
by Closet Cooking
ingredients
- 1/2 tablespoon butter
- 1/2 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 tablespoon cajun seasoning
- 4 cups low sodium chicken broth or shrimp broth
- 2 pounds sweet potato, peeled and cut into 1/2 inch cubes
- 1 tablespoon fish sauce
- 1 cup corn
- 2 tablespoons tarragon, chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/2 pound shrimp, peeled and deviened
- 1/2 pound scallops
- 1 tablespoon oil
- 1 tablespoon cajun seasoning
directions
- Melt the butter and heat the oil in a pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
- Add the garlic and cajun seasoning and cook until fragrant, about a minute.
- Add the broth and sweet potatoes, bring to a boil, reduce the what and simmer until the potatoes are tender before pureeing half of the sweet potatoes in a food processor, in a blender or with a hand blender.
- Meanwhile, heat a pan over medium-high heat, toss the shrimp and scallops in the oil and cajun seasoning and cook in the pan until lightly golden brown, about 2-4 minutes per side before setting aside.
- Add the fish sauce, corn, tarragon and lemon juice to the soup and season with salt and pepper to taste.
- Serve the chowder garnished with the shrimp and scallops and enjoy!
Tip: Simmer the shrimp shells in the broth for 10 minutes before straining and discarding the shells and using the shrimp flavour infused broth.
Option: Add extra seafood like crab!
Option: Garnish with 1/4 pound bacon, cut into 1/2 inch cubes, and pan fried until crispy.
Option: Garnish with 4 ounces andouille sausage, diced and pan fried until crispy.
