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Healthy Seafood Chowder Recipe with Sweet Potato

Friends! I’m excited to share a new recipe with you all today courtesy of my partnership with ALDI: a healthy seafood chowder recipe with sweet potato.

It’s cold out there, so I figured a cozy, nourishing soup recipe would be welcomed. 

This easy and healthy seafood chowder recipe is rich and creamy, but not super heavy like traditional chowder in that you won’t be left feeling like you need a nap 5 minutes later. 

healthy seafood chowder recipe with sweet potato

I know I’ve been sharing a lot of Instant Pot recipes lately, so for my readers who don’t have one, don’t worry – here’s a one pot meal that you don’t need an Instant Pot to make. :)

To make this cozy healthy seafood chowder recipe, first get yourself to an ALDI!

All the high-quality ingredients for this feast can be found in store. I especially love how many affordable organic options ALDI offers nowadays.

seafood chowder ingredients

Once your fridge is stocked, step 1 of this recipe is to melt the ghee (clarified butter) in a large pot over medium heat. 

Then, add the onion, peppers, garlic (hot tip: save time with the Simply Nature Organic Garlic Stir in Paste), thyme, and cayenne and cook until the vegetables are softened – about 5 minutes.

Then, toss in your diced sweet potatoes and corn and cook for another minute or so. 

seafood chowder with sweet potato

Next up: add the milk, then bring the mixture to a boil.

Reduce heat to low, cover, and simmer for about 15 minutes, or until the sweet potatoes are tender. 

Once the sweet potatoes are soft, you’ll want to puree a bit of the mixture to add some body/mouthfeel to the soup. 

If you have an immersion blender, simply blend briefly/partially. 

If you’re working with a regular blender, remove about 1/3 of the soup, blend it, and then pour it back in. 

how to make easy seafood chowder healthy

Now it’s time for the stars of the show: the Fremont Fish Market Bay Scallops and the Fresh Tilapia Fillets!

Simply toss them in the soup, then cook on low heat another 5 to 7 minutes, or until the scallops are opaque and the tilapia is flaky. 
healthy seafood chowder recipe

Now all there is left to do is enjoy!

I recommend savoring this healthy seafood chowder with a side of toast for dipping, like my fave Simply Nature Sprouted 7 Grain Bread, but you do you.

seafood chowder healthy recipe

Feel free to toss some scallions on there for a little color, too. 

Either way – I hope you enjoy this cozy chowder!

quick easy healthy seafood chowder recipe

Here’s the full recipe. 

Yield: 4 servings

Healthy Seafood Chowder Recipe with Sweet Potato

Healthy Seafood Chowder Recipe with Sweet Potato
This healthy seafood chowder recipe is rich, creamy, and flavorful, but without being heavy like traditional chowder.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons Carlini Ghee Clarified Butter
  • 1 organic onion, diced
  • 1 cup diced Multi-Colored Peppers (about 2 small peppers)
  • 2 cloves of garlic, minced or 2 teaspoons Simply Nature Organic Garlic Stir in Paste
  • 1 teaspoon Simply Nature Organic Dried Thyme Leaves
  • 1/4 teaspoon Simply Nature Organic Cayenne Pepper (or to taste)
  • 2 sweet potatoes, peeled and diced
  • 1 cup Season's Choice Whole Kernel Frozen Corn
  • 3 cups Simply Nature Organic Whole Milk
  • 8 oz Fremont Fish Market Bay Scallops
  • 3/4 pound Fresh Tilapia Fillets, cut into 1-inch pieces
  • Stonemill Salt and Pepper, to taste
  • For serving (optional): Simply Nature Sprouted 7 Grain Bread, chopped scallions

Instructions

  1. Melt ghee in a large pot over medium heat. Add the onion, peppers, garlic, thyme, and cayenne. Cook for 5-7 minutes, until vegetables are tender.
  2. Add the sweet potatoes and corn to the pot. Cook for another minute to incorporate.
  3. Add the milk. Turn heat to high and bring mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the sweet potatoes are tender.
  4. Remove about 1/3 of the soup to a blender and blend until smooth, then add back into the pot -- or use an immersion blender to partially blend the soup. 
  5. Add the scallops and tilapia and cook on low heat for 5-7 minutes, until cooked through. The scallops will be opaque and the tilapia will flake apart when pressed. 
  6. Garnish with scallions and serve with toast on the side.

Notes

Thank you to ALDI for sponsoring this post! Check ALDI out on their healthy living page and FacebookPinterestTwitter, and Instagram for more affordable, better-for-you recipe inspiration!

Want more ALDI-themed recipes?

Check these out:

Comments

  1. 1

    I was trying to think what I could make for dinner tonight because it is a chilly73 today in Florida. Yes you can hate me. This soup will be perfect for tonight as well as Lent and Christmas Eve when preparing the seven fishes meal. 😀 on myway to Aldi now!

  2. 3

    That looks and sounds delicious! Thanks. Cannot wait to try it.

  3. 4

    Did you see the article in Atlantic about Intuitive Eating?

    https://www.theatlantic.com/health/archive/2019/02/intuitive-eating/583357/

  4. 6

    What’s the deal with ghee? Is it supposed to be “better” for you because the milk solids have been removed? And if so, why is that “better” than butter with the milk solids?

    • 7

      Not better, just different! Ghee is butter with the water and milk solids removed. A couple of the benefits are that it’s stable at room temperature and it has a higher smoke point (around 480 degrees F) than regular butter (350 degrees F), so it can withstand higher temps. Since the milk is removed it’s also a great choice for those with lactose intolerance. Nutritionally, there’s not a huge difference, though, and you can pretty much use them interchangeably. Feel free to use butter for this recipe instead – whatever works! I like butter, too, just wanted to mix it up. :)

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