My mother adapted this recipe to make it her own, and she and I talked about other different variations. So, if you don’t like shrimp, use chicken…. or if you like peas better than corn, use them. But, whatever you do, don’t substitute smoked paprika. That is a must.
Mama’s Ssssmokin’ Chowder
In a large pot on medium heat, add 2 tbsp. olive oil, 1 chopped onion, and 2 tbsp. garlic. Let the flavors hang out for a minute.
Add 2 large chopped sweet potatoes (bite sized cubes), 1 tsp. smoked paprika, 1 tsp. chili powder. Saute for a few minutes.
Add 1 cup of your favorite white wine, let simmer for a few minutes (and enjoy a glass of wine, as mom and I did).
Add 2 cups chicken stock and cover. Stir occasionally, and let it simmer until the sweet potatoes are tender.
When the sweets are just about fork tender, add 1 pound of peeled shrimp, 1 cup of non dairy creamer or coconut milk, and 2 cups of corn.
Cook another five minutes, just until shrimp are pink.
Sprinkle with chopped parsley and serve.
Happy Allergy Free Eating!