Sweet Potato, Corn, and Shrimp Chowder
2 tablespoons olive oil
4 medium North Carolina sweet potatoes, peeled and cut into 1/2-inch cubes (approximately 7 cups)
2 strips lean bacon, diced
1 large onion, diced (approximately 3 cups)
2 cloves garlic, minced or grated
4 cups chicken stock
1 (16-ounce) bag frozen corn kernels or kernels cut from 4 ears fresh corn)
1/2 pound raw medium shrimp, peeled
1 1/2 teaspoons salt
1 teaspoon hot pepper sauce, such as Tabasco
1/2 teaspoon cracked black pepper
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh dill plus 2 tablespoons for garnish
Garnish: 1/2 cup sour cream, optional
In a stockpot, heat olive oil over medium-high heat. Add sweet potatoes and bacon and cook for 3 to 4 minutes. Add onion and garlic and cook for 2 minutes. Add chicken stock and cook until potatoes are just tender but hold their shape.
Remove 1 1/2 cups sweet potatoes from stock pot and mash with a fork. Returned mashed potatoes to pot. Add corn, shrimp, salt, hot pepper sauce, pepper and fresh herbs, stirring to combine. Return soup to a simmer and cook for 5 minutes; be careful not to overcook.
Garnish soup with dill and sour cream, if desired. Soup may be made a few days ahead and chilled. Reheat before serving.
Credits: Louisiana Cookin'