Sweet Potato Shrimp Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A very old southern recipe from my grandma. This is an easy recipe for those cool nights. Serve with bread of choice. I suggest biscuits. Ingredients:
2 tablespoon(s) olive oil |
4 medium sweet potatoes, peeled and cut into 1/2-inch cubes |
2 strip(s) lean bacon, diced |
1 large onion, diced |
3 clove(s) garlic, mined or grated |
4 cup(s) chicken stock |
1 bag(s) (16-ounce) frozen corn kernels or kernels cut from 4 ears fresh corn |
1/2 pound(s) raw medium shrimp, peeled |
1 1/2 teaspoon(s) salt |
1 teaspoon(s) hot pepper sauce, such as louisiana hot sauce |
1/2 teaspoon(s) cracked black pepper |
2 tablespoon(s) fresh thyme leaves |
2 tablespoon(s) chopped fresh dill |
2 teaspoon(s) chopped fresh dill, for garnish |
1/2 cup(s) sour cream (optional), for garnish |
Directions:
1. Directions
2. 1. In 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.
3. 2. Remove 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.
4. 3. Garnish soup with dill and sour cream, if desired. Soup may be made a few days ahead and chilled. Reheat before serving.
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