Cajun Sweet Potato and Seafood Chowder

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 – they 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

Add to Meal Plan  

Ingredients

• 2 cod fillets, diced
• 1/2 lb. shrimp, peeled and deveined
• 1/2 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
• 1/4 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 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 remaining cajun seasoning and add salt and pepper to taste. Cook 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, finish the soup by pouring in the coconut milk.
10. Stir well and serve mildly hot.