Sweet Potato & Spicy Corn Chowder with Shrimp
Servings
6people
Servings
6people
Ingredients
  • 1tablespoon extra-virgin olive oil
  • ½cup celery, diced
  • 1½cups finely chopped red bell pepper
  • 1small yellow onion, diced
  • 2cloves garlic, minced
  • 4cups fresh or frozen corn, thawed
  • 1 chipotle pepper, seeded and mincedfrom a can of chipotles in adobo
  • ½ jalapeno, seeded and mincedoptional
  • ¼teaspoon salt
  • 1/8teaspoon black pepper
  • 2cups low-sodium chicken stockgluten free
  • 2cups peeled and cubed sweet potato
  • 1½teaspoons cornstarch
  • 1½cups half-and-half, divided
  • FOR THE SHRIMP:
  • 18medium-large shrimp, fresh (thawed if frozen), peeled and deveined
  • ¼teaspoon smoked paprika
  • 1/4teaspoon brown sugar
  • ¼teaspoon black pepper
  • ½tablespoon olive oil
Instructions
  1. In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
  2. Stir in salt, pepper and stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
  3. Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2–3 minutes per side or until cooked through. Set aside.
  4. Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.
Recipe Notes
Nutrition Facts
Sweet Potato & Spicy Corn Chowder with Shrimp
Amount Per Serving
Calories 278 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 48mg 16%
Sodium 234mg 10%
Total Carbohydrates 38g 13%
Dietary Fiber 5g 20%
Sugars 7g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 278 cal, 10g fat (4g mono, 1g poly, 5g sat), 48mg chol, 234mg sodium, 38g carb (5g fiber, 7g sugars), 12g protein