Sweet Potato and Shrimp Chowder for Cold Winter Chills

8 Feb

Well, in a quick 12 hours, I went from this…To this:

I know, I know. Your heart bleeds for me.

It should, frankly. Because I’m about to do something nice for you. I’m giving you a warm, tasty and very-healthy-in-a-much-needed-post-holiday-kind-of-way dinner recipe. And easy enough that you can make it after a long overnight flight where you were seated beside a shrieking toddler, when you lost your much loved Michael Kors sunglasses in the airport, and then arrived home to a snowstorm and huge assignment due immediately.

If you want to buy me new MK sunglasses as a thank you, that’s cool with me.

Sweet Potato & Shrimp Chowder


Ingredients

  • 3/4 lb large shrimp
  • 1 tablespoon olive oil
  • 1 cup chopped green onions
  • 2-3 cloves garlic, minced
  • 2 tablespoons flour (I used whole-wheat)
  • 14 1/2 oz can stewed tomatoes
  • 1 cup low-sodium chicken broth
  • 2 cups diced sweet potato
  • 1 cup frozen corn
  • 1 cup diced green pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, plus thyme sprigs

Peel and devein shrimp and set aside. In a medium sauce pan, heat oil on medium high. Add 1/2 cup of green onions, garlic and cook, stirring, for 10 seconds. Stir in flour and cook, stirring, for 5 seconds.

Add tomatoes, broth and 1 1/2 cups cold water, then increase heat to high and bring to a boil. Add potato, corn, green pepper, 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 with remaining green onions and thyme sprigs.

PS – Interested in our vacation to Hawaii’s Big Island? We fell in love with the Kona Brewing Co. (This photo is from our hotel’s beach restaurant where we drank a few Kona beers):

We hiked to a green sand beach.

We walked down and then up, up, up the second steepest road in the US.

A very worthwhile adventure to get to the bottom of this:

And we ate, slept, swam like fishes and with fishes, went for runs at sunset (which, alas, if we were racing, I would’ve lost but we were not) and indulged in post-run fruity drinks.

~Chris

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One Response to “Sweet Potato and Shrimp Chowder for Cold Winter Chills”

  1. Nicole Zacharias February 8, 2011 at 9:02 am #

    Yay- you guys made it to green sands beach! Very cool!

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