SO Shrimp, Corn and Sweet Potato Soup

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.


Serving Size:  Makes 12 cups.

Cook Time: 1 hour