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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.
- 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
- 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.
- 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.
- 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.
- 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.
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