SO Sweet Potato, Corn and Shrimp Chowder

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'

Serving Size:  10 cups

Cooking Time:  30 minutes