Sweet Potato & Spicy Corn Chowder with Shrimp

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:

1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook until softened, about 5 minutes.
2. 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.
3. Add the Shrimp: Gently stir in the shrimp and cook until pink and cooked through, about 3-5 minutes.
4. Serve: Ladle the chowder into bowls and garnish with fresh cilantro and lime wedges.

Enjoy this delicious and satisfying soup!