Sweet Potato & Shrimp Chowder
(from calibali0’s recipe box)
Buy shrimp in the shell and peel and devein it yourself – it will have more flavor.
Source: Shape, November 2010
Prep time: 30 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Cold Weather Food, Soup, not tried
Ingredients
- 3/4 lb large shrimp
- 1 tbsp olive oil
- 1 cup chopped scallions
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 14.5 oz can stewed tomatoes
- 1 cup low-sodium chicken broth
- 2 cups diced sweet potato
- 1 cup frozen corn
- 1 cup diced green pepper
- 1/4 tsp freshly ground black pepper
- 1 tbsp thyme leaves plus thyme sprigs
Directions
-
Peel and devein shrimp, and set aside. In a medium saucepan, heat oil over medium-high. Add 1/2 cup of the scallions and the garlic and cook, stirring for 10 seconds. Stif in flour and cook, stirring, for 5 seconds.
-
Add tomatoes, broth, and 1 1/2 cups cold water, then increase heat to high and bring to a boil. Add potato, corn, green pepper, and black pepper and return to a boil. Cover, reduce heat to medium-low, and simmer for 10 minutes or until potatoes are just tender.
-
Add shrimp and thyme leaves, raise heat to medium-high and cook, stirring for 3 to 5 minutes or until shrimp are just cooked. Garnish with remaining 1/2 cup scallions and thyme sprigs, if desired.