Name: Sweet Potato, Corn, and Shrimp Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 tbsp. olive oil -; 4 medium North Carolina sweet potatoes -; 2 strip lean bacon -; 1 large onion -; 2 clove garlic -; 4 c. chicken stock -; 1 bag frozen corn kernels or kernels cut from 4 ears fresh corn -; 1/2 lb. raw medium shrimp -; 1 1/2 tsp. salt -; 1 tsp. Hot pepper sauce -; 1/2 tsp. cracked black pepper -; 2 tbsp. fresh thyme leaves -; 2 tbsp. chopped fresh dill -; 2 tsp. Chopped fresh dill -; 1/2 c. Sour cream (optional) -

Ingredients for - Sweet Potato, Corn, and Shrimp Chowder

1. 2 tbsp. olive oil

2. 4 medium North Carolina sweet potatoes

3. 2 strip lean bacon

4. 1 large onion

5. 2 clove garlic

6. 4 c. chicken stock

7. 1 bag frozen corn kernels or kernels cut from 4 ears fresh corn

8. 1/2 lb. raw medium shrimp

9. 1 1/2 tsp. salt

10. 1 tsp. Hot pepper sauce

11. 1/2 tsp. cracked black pepper

12. 2 tbsp. fresh thyme leaves

13. 2 tbsp. chopped fresh dill

14. 2 tsp. Chopped fresh dill

15. 1/2 c. Sour cream (optional)

How to cook deliciously - Sweet Potato, Corn, and Shrimp Chowder

1 . Stage

In a stock pot, 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.

2 . Stage

Remove 1 1/2 cups sweet potatoes from stock pot and mash with a fork. Return 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.

3 . Stage

Garnish soup with dill and sour cream, if desired. Soup may be made a few days ahead and chilled. Reheat before serving.