Cajun Sweet Potato Seafood Chowder

Closet Cooking


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1.00 LBS

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

  • 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
  1. 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.
  2. Add the garlic and cajun seasoning and cook until fragrant, about a minute.
  3. 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.
  4. 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.
  5. Add the fish sauce, corn, tarragon and lemon juice to the soup and season with salt and pepper to taste.
  6. 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.
Nutrition Facts