Shrimp, Corn, and Sweet Potato Bisque


3 cans Farmer’s Market organic Sweet Potato puree
1 onion, chopped
1 tsp. minced garlic
1 green bell pepper, cored and chopped
4 cups chicken or vegetable broth
1 tbsp. Chef Paul Prudhomme’s Seafood Magic or other seafood seasoning
2 (14 1/2-oz.) cans cream style corn
1 1/2 lbs. peeled medium shrimp
Sliced green onions, optional


Coat a large pot with nonstick cooking spray; sauté onion, garlic and green pepper for 5 to 7 minutes. Add sweet potato puree, broth and Seafood Magic. Bring the mixture to a boil. Reduce heat and cook for 15 minutes. Add cream style corn and shrimp. Return to a boil and cook until the shrimp are done, about 5 to 7 minutes. Garnish with green onions. Makes 10 cups.

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