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Cajun Sweet Potato Seafood Chowder Recipe - Easy & Tasty

Cajun Sweet Potato Seafood Chowder Recipe – Easy & Tasty

Description

There’s nothing quite like a cozy bowl of Cajun Sweet Potato Seafood Chowder to warm you up on a chilly evening. This delightful dish is a fusion of Cajun spices and the natural sweetness of sweet potatoes, balanced with the freshness of shrimp and scallops. In today’s recipe, we will guide you step-by-step on how to make this rich, flavorful chowder that’s sure to become a favorite for seafood lovers.

Ingredients

Scale

 

  • 1/2 tablespoon butter
  • 1/2 tablespoon oil (for sautéing)
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 tablespoon Cajun seasoning (adjust according to heat preference)
  • 4 cups low-sodium chicken broth or shrimp broth
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 tablespoon fish sauce
  • 1 cup corn (fresh or frozen)
  • 2 tablespoons tarragon, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1 tablespoon oil (for cooking seafood)
  • 1 tablespoon Cajun seasoning

Optional Substitutions:

  • You can substitute the shrimp broth with vegetable or chicken broth for a lighter flavor.
  • If you prefer a vegan version, use vegetable broth and omit the seafood, adding extra veggies like bell peppers and zucchini.
  • For a gluten-free option, ensure that your Cajun seasoning is gluten-free.

Instructions

 

Step 1: Sauté the Aromatics

Start by melting the butter and heating the oil in a large pot over medium-high heat. Add the diced onion and sauté for about 3-5 minutes until tender and slightly golden. Then, add the chopped garlic and Cajun seasoning, cooking for another minute until fragrant.

Step 2: Cook the Sweet Potatoes

Add the sweet potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the sweet potatoes are tender. Once cooked, remove about half of the sweet potatoes and blend them in a food processor until smooth. Return the puree to the pot, giving the chowder a creamy consistency.

Step 3: Prepare the Seafood

While the sweet potatoes are simmering, heat a pan over medium-high heat. Toss the shrimp and scallops in 1 tablespoon of oil and Cajun seasoning, ensuring they are well coated. Cook the seafood in the hot pan for 2-4 minutes per side until golden brown and slightly crispy. Set aside.

Step 4: Combine and Finish the Chowder

Once the seafood is ready, add the fish sauce, corn, tarragon, and lemon juice to the pot of chowder. Stir well and season with salt and pepper to taste. Let the chowder simmer for another 5 minutes to allow all the flavors to meld together.

Step 5: Serve and Enjoy!

Ladle the chowder into bowls, top with the blackened shrimp and scallops, and garnish with extra tarragon if desired. Serve with crusty bread or a fresh green salad for a complete meal.

Equipment

Notes

 

  • Freshness Matters: Always use fresh shrimp and scallops for the best flavor. If fresh seafood is not available, frozen options will work as well—just make sure to thaw them properly before cooking.
  • Adjust the Heat: Cajun seasoning can vary in heat level. If you prefer a spicier chowder, feel free to add extra seasoning. Conversely, you can reduce the amount if you’re sensitive to heat.
  • Consistency Options: If you prefer a thicker chowder, blend more of the sweet potatoes. For a thinner consistency, add an extra cup of broth.

Find it online: https://optimalrecipes.com/cajun-sweet-potato-seafood-chowder-recipe-easy-tasty/