High-Fiber Sweet Potato and Shrimp Chowder
High-Fiber Sweet Potato and Shrimp Chowder

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: less than 2 hours
  • Prep: 30 minutes
  • Cook: 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 272
  • 536mg Sodium
  • 35g Carbs
  • 5g Fiber
  • 6g Fat
  • 1g Saturated Fat
  • 10g Sugars
  • 23g Protein
  • 133mg Calcium
  • 5mg Iron

Buy shrimp in the shell and peel and devein it yourself—it will have more flavor.


  • 3/4 pound large shrimp
  • 1 tablespoon olive oil
  • 1 cup chopped scallions, divided
  • 1 tablespoon minced garlic
  • 2 tablespoons flour
  • 1 can (14 1/2 ounces) 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 thyme leaves, plus thyme sprigs



1. Peel and devein shrimp, and set aside.
2. In a medium saucepan, heat oil over medium-high heat. Add 1∕2 cup scallions and 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, 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 with remaining 1∕2 cup scallions and thyme sprigs, if desired.

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