Recipe Friday: Sweet Potato and Shrimp Chowder
Posted November 19, 2010on:
It’s soup time! We have our first (potential) snow (maybe) predicted in the area for the weekend… (can you tell how much I trust the forecasters around here?) and in any case, I definitely feel a new chill in the air. A few days ago, I tried this soup recipe that I saw in the recent Shape magazine. I don’t usually make the recipes from fitness magazines, but hey, when it looks good, why not?
This one is full of good vegetables that all come together with great flavor: sweet potato, corn, tomatoes, green onion… Also, shrimp contain a lot of lowfat protein. The sweetness of the corn and sweet potatoes balanced nicely with the savory broth and thyme. It came together quickly, and was a hearty dinner with a crusty bread.
Sweet Potato and Shrimp Chowder
from Shape Magazine
¾ pound large shrimp
1 tbsp olive oil
1 c chopped scallions
1 tbsp minced garlic
2 tbsp flour
1 14.5 oz can stewed tomatoes
1 c low-sodium chicken broth
2 c diced sweet potato
1 c frozen corn
1 c diced green pepper
¼ tsp freshly ground black pepper
1 tbsp thyme leaves
1. Peel and devein shrimp, and set aside.
2. (Be prepared: this part moves fast!) In a medium saucepan, heat oil over medium-high. Add ½ c of the scallions and the garlic and cook, stirring, for 10 seconds. Stir in flour and cook, stirring, for 5 seconds. Add tomatoes, broth, and 1 ½ c cold water, then increase heat to high and bring to a boil.
3. Add potato, corn, green pepper, and black pepper and return to a boil. Cover, reduce heat to medium-low, and simmer for 10 minutes or until potatoes are just tender. Add shrimp and thyme leaves, raise heat to medium-high, and cook, stirring, for 3-5 minutes or until shrimp are just cooked.
4. Garnish with remaining ½ c scallions.
Enjoy! What’s your favorite winter soup?