Recipes

Soups

Southwestern Shrimp, Corn, and Sweet Potato Soup

Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.

Ingredients:

1 red onion, chopped
1/2 teaspoon minced garlic
2 cups diced peeled Louisiana yams, (sweet potatoes)
1 (16-ounce) bag frozen corn
1 (15-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 cup salsa
4 cups fat-free chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds peeled medium shrimp
Salt and pepper to taste
Chopped green onions

Instructions:

1. In large nonstick pot coated with nonstick cooking spray, saute onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil.
2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.

Variations:

Makes 12 (1-cup) servings

Nutrition:

Nutritional information per serving:
Calories: 146, Calories from fat: 8%, Fat: 1g, Saturated Fat: 0g, Cholesterol: 84mg, Sodium: 518mg, Carbohydrate: 23g, Dietary Fiber: 3g, Sugars: 5g, Protein: 12g, Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat

Credits:

*Created by Louisiana Sweet Potato Commission spokeswoman, Holly Clegg.