Shrimp, Corn and Sweet Potato Soup
1 Red onion, chopped
½ Cup chopped celery
½ Teaspoon 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 Tablespoon Chef Paul Prudhomme’s Seafood Magic
4 Cups chicken broth
1 ½ Pounds peeled medium shrimp Sliced green onions, optional
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.
Recipe by: Holly Clegg.