Shrimp, Corn and Sweet Potato Soup

Shrimp, Corn and Sweet Potato Soup

Nonstick cooking spray

1 red onion

1/2 C. celery

1/2 t. fresh garlic

1 green bell pepper

2 medium sweet potatoes

16 oz. frozen corn

14 3/4 oz. cream-style corn

10 oz. canned chopped tomatoes and green chiles

6 oz. tomato paste

4 C. chicken broth

1 1/2 lbs. peeled medium shrimp

Salt and pepper

Green onions, optional

Coat large pot with nonstick cooking spray and sauté chopped onion, chopped celery, minced garlic and green pepper (seeded and chopped) until tender. Add peeled and diced sweet potatoes (or add two 15-ounce cans sweet potatoes, drained and diced, at end of cooking). Stir in frozen corn, cream-style corn, tomatoes and green chiles, tomato paste and broth; bring mixture to boil. Add shrimp and continue cooking until shrimp is done, about 10 minutes. Add salt and freshly ground pepper to taste. Garnish with green onions (scallions – white and tender green parts) if desired.

Makes 12 servings.