Found this in the Detroit Free Press food section.
I think it sounds so delicious, and it's definitely going to be made often come fall/winter around here.
2 T olive oil
4 medium sweet potatoes-peeled and cubed
2 strips of thick bacon-diced
1 large onion-diced
2 t minced garlic
4 c chicken broth (low sodium if your diet calls for it)
16 oz frozen corn (or cut from 4 ears fresh)
1/2 lb medium raw shrimp-peeled
1 1/2 t salt
1 t hot sauce
1/2 black pepper
2 T thyme leaves
2 T chopped dill
sour cream
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In large pot, heat oil over med-high.
Add sweet potatoes and bacon; cook for 3-4 minutes.
Add onion and garlic and cook 2 minutes longer.
Add stock and cook til potatoes are just tender.
Remove 1 cup of sweet potatoes from the pot and mash up with fork.
Return to the pot, then add corn, shrimp,salt n pepper, hot sauce-dill and thyme.
Stir well and bring back to a simmer, cooking for 5 minutes.
Serve topped with a dollop of sour cream
Makes 6 servings
I think it sounds so delicious, and it's definitely going to be made often come fall/winter around here.
2 T olive oil
4 medium sweet potatoes-peeled and cubed
2 strips of thick bacon-diced
1 large onion-diced
2 t minced garlic
4 c chicken broth (low sodium if your diet calls for it)
16 oz frozen corn (or cut from 4 ears fresh)
1/2 lb medium raw shrimp-peeled
1 1/2 t salt
1 t hot sauce
1/2 black pepper
2 T thyme leaves
2 T chopped dill
sour cream
-------
In large pot, heat oil over med-high.
Add sweet potatoes and bacon; cook for 3-4 minutes.
Add onion and garlic and cook 2 minutes longer.
Add stock and cook til potatoes are just tender.
Remove 1 cup of sweet potatoes from the pot and mash up with fork.
Return to the pot, then add corn, shrimp,salt n pepper, hot sauce-dill and thyme.
Stir well and bring back to a simmer, cooking for 5 minutes.
Serve topped with a dollop of sour cream
Makes 6 servings