2 Medium, peeled and diced into 1/2 inch cubes (North Carolina)
4 Cup (64 tbs)
Roasted red bell pepper
1 Large, chopped to make 1 cup (Jarred)
1 Pound, peeled, deveined, tails left on
Chipotle chili powder
Cracked black pepper
1 Cup (16 tbs)
In a 5-quart stockpot, heat 1 tablespoon of the olive oil over medium high heat. Add the onion and sauté till the onions begin to turn translucent, about 2-5 minutes. Add the garlic, and sauté for an additional 2 minutes, carefully watching so the garlic does not scorch. Lower the heat, and add the Nobilo Sauvignon Blanc, and scrape up the browned bits from the bottom of the pan. Add the Sweet potatoes, and chicken stock, and stir, and allow to come to a low boil, and continue to simmer till the sweet potatoes are soft, but hold their shape. About 8-10 minutes. While the Sweet potatoes are cooking, toss the shrimp with the remaining tablespoon of olive oil, the chili powder, salt and pepper. When the potatoes are tender, add the seasoned shrimp and stir to combine. Add the heavy crème and stir to combine. Take off the heat when the shrimp are opaque. Chowder will thicken slightly upon standing, and will continue to thicken as it cools. Garnish with Fresh Chives if desired.
Combining seafood with vegetables to make a dish is a great idea and here is one such recipe. Check out chef Mike making Shrimp and Sweet Potato Chowder spiced up with chipotle in simple and easy steps. Thick, nutritious and totally delicious!