Recipes

Soups

Shrimp, Corn, and Sweet Potato Soup

Local ingredients of shrimp, corn and yams combined with wonderful seasonings create this Louisiana favorite.

Ingredients:

1 red onion, chopped
1/2 cup chopped celery
1/2 tsp. minced garlic
1 green bell pepper, cored and chopped
2 cups fresh sweet potatoes (yams), diced or 1 (15oz.) can sweet potatoes, drained
1 (16 oz.) bag frozen corn
1 (14 3/4 oz.) cream style corn
1 (10 oz.) can chopped tomatoes and green chilies
1 (6 oz.) can tomato paste
1 tbsp. Chef Paul Prudhomme’s Seafood Magic
4 cups chicken broth
1 1/2 lbs. peeled medium shrimp
Sliced green onions, optional

Instructions:

Coat a large pot with nonstick cooking spray; sauté onion, celery, garlic, and green pepper until tender. Add sweet potatoes, frozen corn, cream style corn, tomatoes, green chilies, tomato paste, Seafood Magic and chicken broth; bring to a boil. Add shrimp and continue cooking until shrimp are done, about 10 minutes. Garnish with green onions, if desired. Makes 12 cups.

Nutrition:

Per serving: CAL 183 (9% from fat); FAT 1.8g; PROTEIN 16.3; CARB 27.5g; CHOL 87mg; SODIUM 678mg

Credits:

Created by Louisiana Sweet Potato Commission.