Cajun Sweet Potato Seafood Chowder

Instructions

1. Sauté the Vegetables:
   • Heat vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
   • Add the diced sweet potatoes and cook for another 5 minutes, stirring occasionally.
2. Simmer the Base:
   • Pour in the chicken or shrimp broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
   • Stir in the Cajun seasoning, fish sauce, tarragon, lemon juice, salt, and pepper.
3. Cook the Seafood:
   • While the soup simmers, heat a separate skillet over medium-high heat and melt the butter. Add the scallops and shrimp, cooking until fully done (about 2-3 minutes for scallops and 3-4 minutes for shrimp). Remove from heat and set aside.
4. Blend and Combine:
   • Once the sweet potatoes are tender, use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
   • Stir in the corn and cooked seafood, and let the chowder simmer for an additional 5 minutes to meld the flavors.
5. Serve:
   • Taste and adjust seasoning if needed. Serve hot, garnished with extra tarragon or a squeeze of fresh lemon juice.

Enjoy! 🍋