Sweet Potato & Shrimp Chowder
3/4 lbs. large shrimp
1 tablespoon olive oil
1 cup chopped scallions
1 tablespoon minced garlic
2 tablespoons flour
14.5 ounces canned stewed tomatoes
1 cup low-sodium chicken broth
2 cup diced sweet potato
1 cup frozen corn
1 cup diced green pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon thyme leaves, plus thyme sprigs
- Peel and devein shrimp, and set aside. In a medium saucepan, heat oil over medium-high. Add 1∕2 cup of the scallions and the garlic and cook, stirring, for 10 seconds. Stir in flour and cook, stirring, for 5 seconds.
- Add tomatoes, broth, and 1.5 cups cold water, then increase heat to high and bring to a boil. Add potato, corn, green pepper and black pepper and return to a boil. Cover, reduce heat to medium-low, and simmer for 10 minutes or until potatoes are just tender.
- Add shrimp and thyme leaves, raise heat to medium-high and cook, stirring for 3 to 5 minutes or until shrimp are just cooked.
- Garnish sweet potato & shrimp chowder with remaining 1∕2 cup scallions and thyme sprigs, if desired.
Source: Shape Magazine