Best Sweet Potato And Shrimp Chowder Recipes

SWEET POTATO AND SHRIMP CHOWDER

Sweet Potato and Shrimp Chowder image

This is from The Essential Best Foods Cookbook by Dana Jacobi. I know there are lots of sweet potato chowders and shrimp chowders on Zaar, but I hadn't seen them combined (and with yummy coconut milk!!).

Provided by smellyvegetarian

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons canola oil
1/2 link chorizo sausage, thinly sliced (I'll be using soy)
1 medium bell pepper, sliced
1 onion, diced
1 sweet potato, peeled and cut into 1/4-inch cubes
2 1/2 cups fat free chicken broth
4 sprigs fresh thyme
1 bay leaf
1 cup broccoli floret, steamed
12 medium shrimp, peeled and deveined
1 cup light coconut milk
salt & fresh ground pepper

Steps:

Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.

Nutrition Facts : Calories 120.5, Fat 5.5, SaturatedFat 1.3, Cholesterol 32.3, Sodium 453.3, Carbohydrate 11.9, Fiber 1.9, Sugar 3.4, Protein 6.5

SWEET POTATO SEAFOOD CHOWDER

Sweet Potato Seafood Chowder image

This is a lighter chowder that's loaded with veggies. It still has the rich and creamy textures, but is healthier given the lack of heavy cream and the use of sweet potatoes.

Provided by Diana71

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons butter
½ onion, diced
3 each miniature multi-colored sweet peppers, diced
2 cloves garlic, minced
1 teaspoon herbes de Provence
⅛ teaspoon cayenne pepper
1 sweet potato, peeled and cut into 1/2-inch cubes
1 ear corn, kernels cut from the cob
1 cup chicken broth
2 cups milk
½ pound scallops
½ pound tilapia fillets, cut into chunks
1 pinch salt and ground black pepper to taste

Steps:

Melt butter in large pot over medium heat. Add onion, peppers, garlic, herbes de Provence, and cayenne pepper. Saute until onion is soft and translucent, about 5 minutes. Add sweet potato and corn; saute for 2 minutes more.
Pour in chicken broth and milk, bring to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes.
Partially blend chowder using an immersion blender. Add scallops and tilapia and continue cooking on low until seafood has cooked through, 7 to 10 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 32.1 g, Cholesterol 74.3 mg, Fat 14.2 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 694.4 mg, Sugar 10.3 g

SWEET POTATO AND CORN CHOWDER

Sweet Potato and Corn Chowder image

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
2 cups diced peeled sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives

Steps:

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
Plate into individual bowls and garnish with the crispy bacon and chives.

SHRIMP AND POTATO CHOWDER

Shrimp and Potato Chowder image

Use shrimp for this variation on a New England-style chowder.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon extra-virgin olive oil
2 slices bacon, chopped
1 onion, chopped
1 teaspoon tomato paste
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
2 cups milk or half-and-half
1 pound red-skinned potatoes, diced
12 ounces medium shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground pepper
1/2 cup loosely packed fresh basil, torn into pieces

Steps:

Heat the oil in a large wide pot or medium Dutch oven over medium heat. Add the bacon and cook, stirring occasionally until crisp, about 5 minutes. Add the onion and cook, stirring, until soft, about 3 minutes. Add the tomato paste and stir until toasted, about 30 seconds. Scatter the flour over the onion and cook, stirring with a wooden spoon to make a paste, about 1 minute.
Pour in the broth and milk, stirring until the mixture is smooth. Add the potatoes and season with salt and a generous grinding of pepper. Bring to a boil, then reduce the heat to medium-low, and simmer, covered, until the potatoes are tender, about 15 minutes.
Stir the shrimp into the soup and cook until just opaque and firm, 4 to 5 minutes. Remove from the heat and stir in the basil. Adjust the consistency of the soup with a little water if it?s become too thick and adjust the seasoning with additional salt and pepper.