Sweet Potato Corn And Shrimp Chowder Soup Recipes

Ingredients

2 tbsp. olive oil

4 medium North Carolina sweet potatoes

2 strip lean bacon

1 large onion

2 clove garlic

4 c. chicken stock

1 bag frozen corn kernels or kernels cut from 4 ears fresh corn

1/2 lb. raw medium shrimp

1 1/2 tsp. salt

1 tsp. Hot pepper sauce

1/2 tsp. cracked black pepper

2 tbsp. fresh thyme leaves

2 tbsp. Chopped fresh dill

2 tsp. Chopped fresh dill

1/2 c. Sour cream (optional)

Preparation

Step 1In a stock pot, heat olive oil over medium-high heat. Add sweet potatoes and bacon and cook for 3 to 4 minutes. Add onion and garlic and cook for 2 minutes. Add chicken stock and cook until potatoes are just tender but hold their shape.Step 2Remove 1 1/2 cups sweet potatoes from stock pot and mash with a fork. Return mashed potatoes to pot. Add corn, shrimp, salt, hot pepper sauce, pepper, and fresh herbs, stirring to combine. Return soup to a simmer and cook for 5 minutes; be careful not to overcook.Step 3Garnish soup with dill and sour cream, if desired. Soup may be made a few days ahead and chilled. Reheat before serving.