Ingredients
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2 tablespoons butter
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½ onion, diced
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3 miniature multi-colored sweet peppers, diced
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2 cloves garlic, minced
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1 teaspoon herbes de Provence
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⅛ teaspoon cayenne pepper
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1 sweet potato, peeled and cut into 1/2-inch cubes
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1 ear corn, kernels cut from the cob
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1 cup chicken broth
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2 cups milk
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½ pound scallops
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½ pound tilapia fillets, cut into chunks
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1 pinch salt and ground black pepper to taste
Directions
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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.
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Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
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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.
Cook's Note:
Substitute any white fish for the tilapia.
Nutrition Facts (per serving)
| 363 | Calories |
| 14g | Fat |
| 32g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 363 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 7g | 33% |
| Cholesterol 74mg | 25% |
| Sodium 694mg | 30% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 3g | 12% |
| Total Sugars 10g | |
| Protein 26g | 53% |
| Vitamin C 7mg | 7% |
| Calcium 209mg | 16% |
| Iron 1mg | 6% |
| Potassium 890mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
