Southwestern Shrimp, Corn, and Sweet Potato Soup
1 Red onion, chopped
½ 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 ½ Pounds peeled medium shrimp
Salt and pepper to taste
Chopped green onions
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.
Recipe by: Holly Clegg.