Cajun Sweet Potato and Seafood Chowder Recipe

The typical seafood chowder is full of Paleo no-no ingredients: all-purpose flour, heavy cream, questionable white potatoes... but you don't have to sacrifice flavor to live a different way of life.

So when the sea shouts "Chowder!" know that you have options to make it healthier and tastier than ever before.

This soup is chock full of nutritious fish, and it also utilizes the beloved sweet potato as well as coconut milk (extremely useful for a dairy-free soup base). You will notice a subtle difference in your bowl of chowder - trust us, it is an excellent one!

Cod is an easy fish to come by, shrimp are fairly common too, but scallops - aren't always easy to find, so for this, you will want to plan ahead and make sure you can get them fresh; without them, a chowder is not the same bowl of soup.

Scallops are very high in protein, and they are a powerhouse of Vitamin B12, as well as being a great source of magnesium and potassium. Most importantly, however, they taste amazing; even those who shun fish will find them pleasant with a delicately sweet flavor.

You can serve this delectable Cajun seafood chowder alongside a plate of balsamic tomato and onion salad or with any steamed greens and call the meal complete. If you are truly inspired by the texture and flavor of scallops, there are many new and exciting scallop recipes to try.

Cajun Sweet Potato and Seafood Chowder Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

• 2 cod fillets, diced
• ½ lb. shrimp, peeled and deveined
• ½ lb. scallops
• 4 sweet potatoes, peeled and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp. + 1 tsp. cajun seasoning
• 4 cups fish or chicken stock
• 2 tbsp. fresh lemon juice
• ¼ cup coconut milk
• 4 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Heat 2 tbsp. of coconut oil in a cooking pot over medium-high heat.
2. Add onion and garlic, cooking for 2 to 3 minutes or until soft.
3. Add the sweet potatoes plus 1 tbsp. of Cajun seasoning, then season to taste, tossing potatoes for 3 to 4 minutes.
4. Pour in the stock and bring to a boil; simmer for 15 to 20 minutes or until potatoes are soft.
5. Remove about half of the potatoes from the pot and set aside. Puree the remaining potatoes and stock using an immersion blender or in a blender to create the soup base and set aside.
6. Heat the remaining coconut oil in a skillet over medium heat.
7. Season the shrimp, fish, and scallops with the remaining cajun seasoning, and add salt and pepper to taste. Cook for 4 to 5 minutes or until cooked through.
8. Sprinkle seafood with fresh lemon juice and add it to the pot with the blended potato soup.
9. Also, add the potato chunks back to the pot, and finish the soup by pouring in the coconut milk.
10. Stir well and serve mildly hot.

Cajun Sweet Potato and Seafood Chowder Recipe

Seafood chowder without the classic ingredients? Add some Paleo power to your chowder and impress your unassuming guests!

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 964 kcal

Ingredients

  

1x2x3x

• 2 cod fillets diced
• ½ lb. shrimp peeled and deveined
• ½ lb. scallops
• 4 sweet potatoes peeled and diced
• 1 onion diced
• 2 garlic cloves minced
• 1 tbsp. + 1 tsp. cajun seasoning
• 4 cups fish or chicken stock
• 2 tbsp. fresh lemon juice
• ¼ cup coconut milk
• 4 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Instructions

 

• Heat 2 tbsp. of coconut oil in a cooking pot over medium-high heat.
  4 tbsp. coconut oil
• Add onion and garlic, cooking for 2 to 3 minutes or until soft.
  2 garlic cloves, 1 onion
• Add the sweet potatoes plus 1 tbsp. of Cajun seasoning, then season to taste, tossing potatoes for 3 to 4 minutes.
  4 sweet potatoes, 1 tbsp. + 1 tsp. cajun seasoning, Sea salt and freshly ground black pepper
• Pour in the stock and bring to a boil; simmer for 15 to 20 minutes or until potatoes are soft.
  4 cups fish or chicken stock
• Remove about half of the potatoes from the pot and set aside. Puree the remaining potatoes and stock using an immersion blender or in a blender to create the soup base and set aside.
• Heat the remaining coconut oil in a skillet over medium heat.
• Season the shrimp, fish, and scallops with the remaining cajun seasoning, and add salt and pepper to taste. Cook for 4 to 5 minutes or until cooked through.
  ½ lb. shrimp, ½ lb. scallops, 2 cod fillets
• Sprinkle seafood with fresh lemon juice and add it to the pot with the blended potato soup.
  2 tbsp. fresh lemon juice
• Also, add the potato chunks back to the pot, and finish the soup by pouring in the coconut milk.
  ¼ cup coconut milk
• Stir well and serve mildly hot.

Nutrition

Calories: 964kcalCarbohydrates: 43gProtein: 139gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 861mgSodium: 2882mgPotassium: 2834mgFiber: 6gSugar: 11gVitamin A: 20453IUVitamin C: 14mgCalcium: 369mgIron: 9mg

Keyword cajun, cajun-style, chowder, potato, seafood

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