Ingredients

• You will Need:
• 1 tablespoon extra-virgin olive oil
• ½ cup celery, diced
• 1½ cups finely chopped red bell pepper
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn, thawed
• 1 adobe chipotle pepper, seeded and minced (from a can of chipotles in adobo)
• ½ jalapeno, seeded and minced (optional)
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups low-sodium vegetable broth
• 2 cups peeled and cubed sweet potato or yam
• 1½ teaspoons cornstarch
• 1½ cups milk, divided
• FOR THE SHRIMP: (Optional! This chowder is great by itself!)
• 18 medium-large shrimp, fresh (thawed if frozen), peeled and deveined
• ¼ teaspoon smoked paprika
• 1/4 teaspoon brown sugar
• ¼ teaspoon black pepper
• ½ tablespoon olive oil

Instructions

1. Directions
2. 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.
3. Stir in salt, pepper and veggie 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.
4. 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.
5. 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 milk. Add to soup and stir well. Stir in the remaining 1¼ cups milk. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.