It’s the perfect weather for soup and this is the soup that I have been enjoying recently, a cajun sweet potato seafood chowder! This is a pretty easy sweet potato chowder where the sweetness from the potatoes is balanced by a tasty savoury homemade cajun seasoning and finished with plenty of seafood. The base is sweet potatoes, onions, garlic, corn and seafood. I like to use shrimp, scallops and crab as the seafood and I like to simmer the shrimp shells in the broth before straining them out to add even more shrimp flavour. It’ nice to have a seafood chowder that’s packed with plenty of seafood but adding other meats like bacon and andouille sausage adds a ton of flavour! I like to add the salt in this chowder in the form of fish sauce which adds even more seafood flavour along with that hit of umami. I like to finish this cajun sweet potato seafood chowder off with fresh tarragon and lemon juice to add a hit of freshness and that something special!
Cajun Sweet Potato Seafood Chowder
A cajun inspired sweet potato seafood chowder with blackened shrimp and scallops!
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!
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.
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I am crushing on this gorgeous chowder!!
This looks so awesome!! I am going to have to make a dairy-free of this, this week- I just love that creamy sweet potato broth!
Perfect for a cold winter day!
I think this is the best thing I've seen in a few weeks that really got me drooling. I love adding greens to soup (or anything – iron deficiency thing) do you think kale or spinach or broccoli would ruin the taste of this soup? Not to change the recipe, I just don't want to ruin it. Making it tomorrow no matter what. LOOKS SO GOOD!!!
Cori: I would serve those veggies on the side. Enjoy!
I just made this today! And it's DELICIOUS! ????
Photos: https://www.facebook.com/bludmn79/posts/10213117008573504
Aqueelah: I'm glad you like it and thanks for sharing the photos!!!
The soup looks very attractive, I will prepare some more bread to eat. Thanks for sharing
Omg, I’m eating this soup right now, and it’s delicious! Thanks, Kevin for sharing this. Got my husband to eat sweet potatoes (which he normally doesn’t like), he’s loving this soup too!
This recipe is delicious. I used a seafood medley from Sobeys – so good!