Shrimp, Corn & Sweet Potato Soup

Soups & Stews

Recipe courtesy of Holly Clegg

Serves 10 to 12

  • 1 red onion, chopped
  • 1/2 cup chopped celery
  • 1/2 teaspoon minced garlic
  • 1 green bell pepper, seeded and chopped
  • 2 cups diced sweet potatoes (Louisiana yams)
  • 1 (16-ounce) bag frozen corn
  • 1 (14 3/4-ounce) can cream style corn
  • 1 (10-ounce) can chopped tomatoes and green chilies
  • 1 (6-ounce) can tomato paste
  • 4 cups canned fat-free chicken broth
  • 1½ pounds peeled medium shrimp
  • Salt and pepper to taste
  • Chopped green onions (scallions), optional

Shrimp Corn and Sweet Potato Soup

Shrimp, Corn & Sweet Potato Soup

Click image to enlarge


Put a little vegetable oil in bottom of large pot and sauté the onion, celery, garlic, and green pepper until tender.

Add the sweet potatoes, frozen corn, cream style corn, tomatoes and green chilies, tomato paste, and broth; bring mixture to a boil. Add shrimp and continue cooking until shrimp is done, about 10 minutes. Garnish with green onions, if desired.

Let cool and serve.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive