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SHRIMP, CORN, AND SWEET POTATO SOUP

Local ingredients of shrimp, corn and yams combined with wonderful seasonings create this Louisiana favorite.
Also see Article: Louisiana Sweet Potatoes

Makes 12 cups.

• 1 red onion, chopped
• 1/2 cup chopped celery
• 1/2 tsp. minced garlic
• 1 green bell pepper, cored and chopped
• 2 cups fresh sweet potatoes (yams), diced or 1 (15oz.) can sweet potatoes, drained
• 1 (16 oz.) bag frozen corn
• 1 (14 3/4 oz.) cream style corn
• 1 (10 oz.) can chopped tomatoes and green chilies
• 1 (6 oz.) can tomato paste
• 1 tbsp. Chef Paul Prudhomme’s Seafood Magic
• 4 cups chicken broth
• 1 1/2 lbs. peeled medium shrimp
• Sliced green onions, optional


Coat a large pot with nonstick cooking spray; sauté onion, celery, garlic, and green pepper until tender.

Add sweet potatoes, frozen corn, cream style corn, tomatoes, green chilies, tomato paste, Seafood Magic and chicken broth; bring to a boil.

Add shrimp and continue cooking until shrimp are done, about 10 minutes.

Garnish with green onions, if desired.


Per serving: CAL 183 (9% from fat); FAT 1.8g; PROTEIN 16.3; CARB 27.5g; CHOL 87mg; SODIUM 678mg

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry - www.sweetpotato.org
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.