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–+ servings
sweet potato shrimp chowder in a green bowl with a handle

Hearty Sweet Potato & Shrimp Soup

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 273 kcal

Equipment

  • Dutch oven or soup pot

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Serve immediately.

Notes

  1. You can substitute frozen corn for the canned corn in this recipe. Vegetable broth may be substituted for the chicken broth.
  2. 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. 
  3. For best results, reheat leftovers in a small saucepan over medium heat, adding more chicken broth, if necessary.
Recipe adapted from Shape Magazine.

Nutrition

Calories: 273kcalCarbohydrates: 39gProtein: 21gFat: 5gSaturated Fat: 1gCholesterol: 191mgSodium: 1003mgPotassium: 765mgFiber: 6gSugar: 10gVitamin A: 11892IUVitamin C: 51mgCalcium: 189mgIron: 4mg
Keyword healthy, high fiber, shrimp, soup, sweet potatoes
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