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Chilly winter days just beg for comfort food! This creamy chowder will hit the spot, but without the high-fat guilt. It’s also loaded with potassium rich sweet potatoes.
Sweet Potato & Spicy Corn Chowder with Shrimp
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 1 (15 ounce) can corn kernels, drained
- 1 (15 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1/2 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
- Add the Vegetables and Broth: Stir in sweet potatoes, corn, diced tomatoes, vegetable broth, heavy cream, chili powder, cayenne pepper, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until sweet potatoes are tender.
- Add the Shrimp: Gently stir in the shrimp and cook until pink and cooked through, about 3-5 minutes.
- Serve: Ladle the chowder into bowls and garnish with fresh cilantro and lime wedges.
Enjoy this delicious and satisfying soup!
