Spicy corn chowder with shrimp and sweet potatoes is one of these must have dishes when the weather is cool. I love making a big pot of chowder or soup and having it a couple of days in a row.
Chowder is one of my favorite dishes and I am always on the lookout for new recipes to try. This recipe came from Delicious Living magazine. As soon as I saw it, I knew I had to give it a try.
A comforting and creamy chowder that features sweet potatoes and corn, two foods that, if consumed often, are linked to lower rates of heart disease and obesity. Sweet potatoes, especially, are a great source of potassium, which can blunt the impact of high sodium intakes to maintain a healthful blood pressure.
Spicy Corn Chowder with Shrimp and Sweet Potato
A rich and creamy chowder filled with corn, shrimp and sweet potatoes.
- 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 in chipotle pepper seeded and minced (from a can of chipotles adobo)
- ½ jalapeno seeded and minced (optional)
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups low-sodium chicken stock gluten free
- 2 cups peeled and cubed sweet potato
- 1½ teaspoons cornstarch
- 1½ cups half-and-half divided
- FOR THE SHRIMP:
- 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 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 half-and-half. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.
Do you have recipes that are family favorites? Give this spicy shrimp corn chowder with shrimp a try and I bet it ill become a new favorite.
Are you looking for more clean eating recipes that your family will love? Here are a few favorites:
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