Delicious Living
  • 1 tablespoon extra-virgin olive oil
  • ½ cup celery, diced
  • 1½ cups finely chopped red bell pepper
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups fresh or frozen corn, thawed
  • 1 chipotle pepper, seeded and minced (from a can of chipotles in adobo)
  • ½ jalapeno, seeded and minced (optional)
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups low-sodium chicken stock (gluten free)
  • 2 cups peeled and cubed sweet potato
  • 1½ teaspoons cornstarch
  • 1½ cups half-and-half, divided
  • 18 medium-large shrimp, fresh (thawed if frozen), peeled and deveined
  • ¼ teaspoon smoked paprika
  • 1/4 teaspoon brown sugar
  • ¼ teaspoon black pepper
  • ½ tablespoon olive oil

Sweet Potato & Spicy Corn Chowder with Shrimp

Laura R. Walsh | Delicious Living
  • Serves: 6 people
  • Calories per serving: 278

A comforting and creamy chowder that features sweet potatoes and corn, two foods that, if consumed often, are linked to lower rates of heart disease and obesity. Sweet potatoes, especially, are a great source of potassium, which can blunt the impact of high sodium intakes to maintain a healthful blood pressure.

  1. In a Dutch oven or large stockpot, heat 1 tablespoon olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 minutes, stirring often.
  2. Stir in salt, pepper and stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8–10 minutes or until potatoes are tender.
  3. Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2–3 minutes per side or until cooked through. Set aside.
  4. Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and ¼ cup of the half-and-half. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened. Serve immediately and garnish each serving with the cooked shrimp.

PER SERVING (1 cup): 278 cal, 10g fat (4g mono, 1g poly, 5g sat), 48mg chol, 234mg sodium, 38g carb (5g fiber, 7g sugars), 12g protein

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