Shrimp and Sweet Potato Chowder

This chowder builds a creamy base from onion, celery, sweet potato, and corn, then adds shrimp near the end so they stay tender. A small amount of smoked paprika deepens the sweetness of the vegetables without making the soup heavy.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 15 ml neutral oil divided
• 14 g unsalted butter divided
• 150 g yellow onion small dice
• 100 g celery small dice
• 3 g kosher salt divided
• 12 g garlic minced
• 2 g dried thyme
• 2 g smoked paprika
• 20 g all-purpose flour
• 720 ml low-sodium chicken stock
• 240 ml water
• 450 g sweet potato peeled and cut into 1.5 cm cubes
• 1 count bay leaf
• 3 g kosher salt divided
• 0.5 g black pepper divided
• 200 g corn kernels fresh or frozen
• 240 ml whole milk
• 340 g large shrimp peeled and deveined
• 14 g unsalted butter divided
• 15 ml lemon juice
• 0.5 g black pepper divided
• 8 g chopped chives for garnish

Instructions

1. Heat a large soup pot over medium heat. Add the neutral oil and 14 g of the butter. When the butter foams, add the onion and celery with 3 g of the salt and cook, stirring, for 4 to 5 minutes until softened but not browned. The vegetables look glossy and limp, with no raw crunch left.
2. Add the garlic, thyme, smoked paprika, and flour. Cook, stirring constantly, for 1 minute so the flour loses its raw taste. The mixture smells nutty and the flour no longer looks dry.
3. Pour in the chicken stock and water, whisking or stirring to dissolve the flour. Add the sweet potato, bay leaf, and the remaining 3 g salt plus 0.5 g black pepper. Bring to a simmer, then cook for 12 to 15 minutes until the sweet potato is almost tender. A knife meets only slight resistance in the sweet potato cubes.
4. Stir in the corn and milk. Simmer gently for 3 minutes, keeping the soup below a hard boil. The chowder looks creamy and the corn is heated through.
5. Add the shrimp and the remaining 14 g butter. Cook for 2 to 4 minutes, stirring once or twice, until the shrimp are just opaque and curled into a C shape. Do not overcook. The shrimp are pink and opaque at the thickest part.
6. Turn off the heat. Stir in the lemon juice and the remaining 0.5 g black pepper. Taste and adjust with a little more salt only if needed. Remove the bay leaf before serving. The chowder tastes balanced, and the bay leaf has been removed.
7. Ladle into bowls and garnish with chives if using. Each bowl is hot and evenly filled, with visible shrimp and sweet potato.