Eat the rainbow! this high-fiber, low-calorie & lowfat Sweet Potato Shrimp soup is packed with vegetables and flavor.
There’s a notion that soups and stews must cook all day, or at least for several hours, to be flavorful. That’s why busy cooks often save soupmaking for the weekends. But this hearty vegetable shrimp soup cooks in mere minutes, making it an ideal weeknight meal.
This good-for-you shrimp chowder is packed with vegetables and fiber. It’s low-calorie, lowfat and very filling. If you’re trying to “eat the rainbow,” this shrimp stew includes green, orange, red and yellow veggies!
You can scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make sweet potato and shrimp chowder..
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To Make Shrimp & Sweet Potato Soup, You Will Need:
- Shrimp – Choose large, fresh shrimp in the shell and peel and devein it yourself. If you’re lucky enough to live near a coastal area, choose locally caught shrimp.
- Sweet potatoes – We should all be eating more of this fiber-dense, vitamin-rich superfood.
- Corn – Use fresh corn, cut off the cob, if it’s available, but canned or frozen works just as well.
- Tomatoes – I like to used sliced, stewed tomatoes for this recipe.
- Bell pepper – You can use a green, red, orange or yellow pepper for this recipe. Choose the flavor and color you like the best.
- Green onions – Use the white and green parts of the onion.
- Garlic – If you don’t want to bother mincing your own, you can used pre-minced refrigerated or thawed frozen garlic .
- Chicken broth – You can use regular or low-sodium broth.
- Fresh thyme – Use the fresh stuff for this recipe; the flavor is so much better and richer than with the dried version.
- All-purpose flour – You’ll need just a few tablespoons to act as a thickener for the soup.
- Pepper – Freshly ground pepper is always my preference.
- Olive oil – No need to use the good stuff for this recipe; just use your favorite olive oil for sautéing.
- Dutch oven or soup pan – This is my go-to pan for making soups and stews.
How to Make Hearty Sweet Potato & Shrimp Soup
- Peel and devein the shrimp. You can prep the shrimp ahead of time and store them in the refrigerator in an airtight container until you’re ready to add them to the stew.
- Prep the vegetables. Peel and cube the sweet potatoes, slice the onions, dice the green pepper and drain the canned corn.
- In a Dutch oven or heavy saucepan, saute the green onions and garlic in oil for just a few seconds. Then sprinkle with flour, stirring for a few seconds more, making sure not to burn the mixture.
- Quickly add the stewed tomatoes, broth and water to the pan and bring to a boil.
- Add the peeled, chopped sweet potatoes, corn and bell pepper to the pot and season with black pepper.
- Bring to a boil, then reduce the heat and simmer, covered, until the potatoes have just begun to get tender. You don’t want to overcook them. They should be slightly firm at this stage.
- Add the shrimp and thyme leaves and cook for about 5 minutes, until the shrimp are cooked and pink.
You can substitute frozen corn for the canned corn in this recipe. Vegetable broth may be substituted for the chicken broth.
You can used already-cooked peel-and-eat shrimp in this recipe. But it will not be as flavorful as stew made with raw shrimp you have prepped yourself.
How do I reheat leftover shrimp soup?
For best results, reheat leftovers in a small saucepan over medium heat, adding more broth, if necessary.
Leftover soup can be stored in the refrigerator for several days in an airtight container.
More Soup Recipes
Try one of these other soup recipes when you’re looking for a hearty, warm-you-up meal.
- Slow Cooker White Chicken Chili
- Black Eyed Pea Soup with Collard Greens
- Shortcut Minestrone Recipe
- Quick & Easy Tortellini Soup
If you try Hearty Sweet Potato and Shrimp Soup or any recipe on Atta Girl Says, please come back and share your 5-star rating in the comments below! I appreciate it, and my readers do, too!
Recipe or How To Card (when applicable)
This good-for-you shrimp and sweet potato chowder is packed with vegetables, including corn, tomatoes and bell peppers. It's high-fiber, low-calorie, lowfat and very filling.
- 1 pound large shrimp peeled and deveind
- 1 cup green onions sliced
- 2 large sweet potatoes peeled and cut into cubes
- 1 14.5 ounce can sliced, stewed tomatoes
- 1 bell pepper diced
- 1 14.5 ounce can corn
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1 Tablespoon Olive oil
- 1 Tablespoon minced garlic
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon freshly ground pepper
- 1 Tablespoon fresh thyme leaves stems removed
Rinse, peel and devein the shrimp. Place in an airtight container in the refrigerator until you're ready to add them to the stew.
Heave olive oil in a Dutch oven or heavy soup pot over medium-high heat.
Add the chopped green onions and garlic to the hot oil and saute for 30 seconds, stirring the entire time.
Sprinkle flour over the garlic and onion and stir to coat, about 5 seconds.
Immediately add the canned tomatoes, chicken broth and water to the pot.
Increase heat to high and bring to a boil.
Add the sweet potatoes, green pepper and corn to the pot and season with black pepper.
Once the mixture has returned to a boil, reduce heat to medium-low and simmer, covered, for about 10 minutes, until the sweet potatoes have just begun to soften. They should firm, not mushy.
Add the shrimp and thyme to the pot and raise the heat to medium high.
Cook, uncovered, for about 5 minutes, until the shrimp are pink and cooked.
- You can substitute frozen corn for the canned corn in this recipe. Vegetable broth may be substituted for the chicken broth.
- You can used already-cooked peel-and-eat shrimp in this recipe. But it will not be as flavorful as stew made with raw shrimp.
- For best results, reheat leftovers in a small saucepan over medium heat, adding more chicken broth, if necessary.
Recipe adapted from Shape Magazine.