Shrimp Chowder

OMG! This is delicious! HEB – My Good News has done it again. A recipe my whole family loved. Admittedly, I was a little hesitant with the heavy cream; however, the rest of recipe was so healthy and the cream was only 1/2 cup so I went for it. Next time I may try a little lighter version, but shrimp is expensive and I didn’t want to botch it the first go around.
~ Lisa G. Wright, CFT

Ingredients

• 3/4 lb. shrimp, peeled and deveined
• 1 Tbsp. olive oil
• 1 bunch green onions, chopped
• 2 Tbsp. garlic, minced
• 2 tbsp. flour
• 1 c. frozen corn
• 2 c. Central Market Organics Low Sodium Chicken Broth
• 2 c. sweet potatoes, chopped
• 1 poblano pepper, chopped
• 1 can fire roasted tomatoes
• 1/2 c. heavy cream

Directions

1. Place a large soup pot over Medium flame. Add oil, scallions, and garlic and cook for 30 seconds, and then add in flour. Stir until incorporated.
2. Add in the can of fire roasted tomatoes and then add the broth. Bring the liquids up to a boil and add in sweet potatoes, corn, and poblano. Allow sauce to return to a boil for 5 minutes.
   
3. Reduce heat to a simmer, cover, and let soup cook for 30 minutes.
   
4. In the last five minutes of cooking, add in the shrimp and the heavy cream.