Cajun Sweet Potato and Seafood Chowder Recipe

5 from 1 vote

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

Course Main Course

Cuisine American

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

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 964kcal

Cost 10

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.