Shrimp Chowder, and Snow

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We got a practically unprecedented fourth round of snow and ice yesterday! Most offices had closed by 3:00, and it took most people between one and three hours to get home. I traveled the 12 miles between work and home in an hour flat, but only because I took a very roundabout way and avoided main streets and the interstate. I passed my church on the way and had to get a picture of it all snowy. :)

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I had already planned to make this soup, and it sounded especially good after a long, cold drive through the snow. My parents came over to enjoy it with me. I saw the recipe on Hungry Memphis last week and wanted to make it ASAP!


Shrimp and Sweet Potato Chowder
In-house recipe from The Fresh Market.

2 Tbsp extra-virgin olive oil
1 large onion, roughly chopped
2 large sweet potatoes, peeled and cut into ½ ” pieces
2 cloves garlic, chopped
1 tsp smoked sweet paprika
1 tsp chili powder
1 cup white wine (preferably Chardonnay, but I used Kroger cooking wine. Classy!!)
2 cups chicken stock
1 lb. shrimp, peeled and deveined
1 cup heavy cream
1 package flatbread crisps or pita chips
salt and pepper to taste

1. Heat a large pot or Dutch oven over medium high heat for 1-2 minutes; add oil and swirl to coat.

2. Add onions, garlic, sweet potatoes, paprika and chili powder; sauté for 5 minutes. Remove pot from heat and add wine, scraping up any brown bits from the pan.

3. Return pot to heat and reduce heat to medium-low. Add chicken stock; cover and simmer for another 5-8 minutes, until sweet potatoes are tender.

4. Add shrimp and cream; combine well and simmer until shrimp are just done, approximately 5 minutes.

5. Season with salt and pepper and serve with flatbread crisps. For added presentation, garnish the chowder with freshly snipped chives.

This soup is delicious, satisfying, and chowdery. I recommend letting it simmer for longer than the recipe says to allow the flavors to blend more. For step 3, I had to simmer for at least 15 minutes, but maybe my sweet potato was past its prime. After adding the shrimp, I left the pot on low for about 20 minutes while I waited for my parents to arrive.

Also, I never use heavy cream when it’s called for – I can’t deal with the calories. I substitute half and half, or a mixture of milk and half and half, and it’s just as good!

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister's iced tea. View all posts by Brenda W. →
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One Response to Shrimp Chowder, and Snow

  1. Jessica says:

    That soup sounds pretty good! I want some right now.

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