Sweet Potato & Shrimp Chowder

By Chef Amanda (DeLaura) Hedgecoke

Tis the season where everything in our cold, aching bones and dry, brittle skin is screaming and begging for warm soup. There’s a cold about these winter months that causes us to crave the dense nutritional benefits that come from bone broth and chicken stock. I’ve eaten this chowder for the past three days and not only is my stomach happy afterwards, but so is my soul. Make yourself a pot and bon appétit!

Makes 6 servings

INGREDIENTS

2 Tbsp. olive oil
2 pieces of bacon, chopped
2 sweet potatoes, peeled & chopped into half inch cubes
1 large onion, diced
1 Anaheim pepper, diced
2 cloves garlic, minced
4 cups of chicken stock
1 lb. small raw shrimp, peeled & deveined
2 cups frozen corn
1 cup milk*
2 Tbsp. fresh thyme, chopped
2 Tbsp fresh dill, chopped
1 lemon, zested & juiced
1/4 cup sour cream, optional

DIRECTIONS

1.      Heat 2 Tbsp of olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped bacon and let cook, for 5 minutes, until sweated and beginning to crisp, mixing often with a wooden spoon.
2.       Once the fat on the bacon has begun to render, add the chopped sweet potato, onion and Anaheim pepper. Season with 2-3 large pinches of pink Himalayan salt to allow the veggies to sweat. Continue to cook, until the onions are softened and translucent, about 5 more minutes, stirring occasionally. Add the garlic and stir for 1 more minute, until the garlic is fragrant but not burnt.
3.       Quickly pour the chicken stock into the pot and bring to a boil. Reduce the heat to a low, cover the pot with a lid and let it simmer for 15 minutes.
4.     Remove the lid, ladle about 1/3 to 1/2 of the soup mixture into a blender and blend till barely smooth. Pour the blended soup back into the pot and mix to combine. It should have a chunky, but smooth, chowder texture to it.
5.       Add the shrimps and corn and continue to simmer for 5 minutes, or until the shrimp is no longer opaque. Then mix in the milk, thyme, dill, lemon zest and lemon juice. And season with a generous portion of fresh cracked pepper and another pinch or so of salt. Taste and add more salt and pepper if needed. Serve with or without sour cream, if you have some on hand.