Sweet Potato & Spicy Corn Chowder with Shrimp

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!


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