Cajun Sweet Potato Seafood Chowder

Sweet potato is so in season right now! Let’s find something yummy we can cook that incorporates this tasty vegetable. Oh, of course I’m already ahead of you and found it and gave it a shot. This chowder is sweet and spicy at the same time, and it’s going to warm you perfectly during these colder months. Enjoy!

What you’ll need:

• 2 tbsp canola oil
• 1 onion, diced
• 3 garlic cloves, chopped
• 2 tbsp cajun seasoning
• 4 cups chicken broth
• 2 pounds sweet potato, peeled and cut into 1 inch cubes
• 1 cup frozen corn
• 1 tsp dried tarragon
• 1 tbsp fresh lemon juice
• 1/2 pound shrimp, peeled and cleaned
• 1/2 pound lump crab meat
• salt and pepper to taste

Using one tbsp oil, cook the onion over medium heat in a Dutch oven for about 4 minutes. Add garlic and cajun seasoning and cook for another minute. Add the broth and the cubed sweet potatoes. Bring to a boil, then reduce to a simmer until the sweet potatoes are nice and tender, about 20 minutes. Puree the mix with an immersion blender.

While the sweet potato mix is simmering, heat the remaining oil in a pan. Add shrimp and crab meat and season with the remaining cajun seasoning. Cook for 4 – 5 minutes. After pureeing the sweet potato mix, add corn, tarragon and lemon juice to it, and season to taste with salt and pepper. Simmer for another 10 minutes. Serve the chowder in bowls topped with the shrimp and crab meat.

Bon Appétit!