Southwestern Shrimp, Corn and Sweet Potato Soup

By on January 22, 2015
Southwestern shrimp, corn and sweet potatoe soup recipe

By Holly Clegg –

Having guests come in town or extras at your house?  Serve a one-pot meal.  Soup is perfect for the busy person as a fulfilling soup will meet the needs of all the food groups in one pot, which definitely simplifies cooking.  These one-pot wonders are crowd pleasers as soups have the ability to stretch to feed as many people as necessary.  A loaf of hot crusty French bread and possibly a salad are the only other necessary companions to a hot bowl of soup.

No time to cook—you will enjoy my Southwestern Shrimp,  Corn and Sweet Potato Soup, a homemade creation made with convenience items that consist of opening cans, jars and frozen items, making this recipe so easy to make.  When it comes to flavor, this soup is the perfect blend of spicy southwestern flavors and shrimp mixed with yams’ natural sweetness?  Louisiana is known for its yams, the sweetest of sweet potatoes and this is one time fresh is best.  Any time you have a recipe that calls for potatoes, try substituting sweet potatoes for a natural nutritional boost. High in fiber and protein and low in fat, I promise this flavor packed soup will be one you whip up frequently for rave reviews.

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Southwestern Shrimp, Corn, and Sweet Potato Soup from Too Hot in the Kitchen

Naturally sweet yams, shrimp, corn and spicy southwestern seasonings flawlessly come together in this easy (dump and stir) satisfying soup.

Makes 12 (1-cup) servings

1 red onion, chopped
1/2 teaspoon minced garlic
2 cups diced peeled Louisiana yams, (sweet potatoes)
1 (16-ounce) bag frozen corn
1 (15-ounce) can cream-style corn
1 (10-ounce) can chopped tomatoes and green chilies
1 cup salsa
4 cups fat-free chicken broth
2 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 pounds peeled medium shrimp
Salt and pepper to taste
Chopped green onions

1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender. Add all ingredients except shrimp; bring mixture to boil, simmer for 20-30 minutes until potatoes are soft.

2. Add shrimp, return to boil, reduce heat and continue cooking until shrimp are done, 7-10 minutes. Season to taste. Sprinkle with green onions, when serving.

Nutritional information per serving:

Calories 146 Calories from fat 8% Fat 1g Saturated Fat 0g Cholesterol 84mg Sodium 518mg Carbohydrate 23g Dietary Fiber 3g Sugars 5g Protein 12g Dietary Exchanges: 1 1/2 starch, 1 1/2 very lean meat

What could be -Whenever I make this recipe on TV around the country, after tasting, the response is I am making it tonight!

-Whenever a soup, stew or chili calls for potatoes, substitute sweet potatoes for a nutritional boost and added flavor.

Holly Clegg, author of the best selling trim&TERRIFIC® cookbook series, includes the newly released women’s lifestyle cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age, in addition to the specialized trim&TERRIFIC® Diabetic Cooking and Eating Well Through Cancer.   For more information, visit or

About Holly Clegg

With over 1 million cookbooks sold, Holly Clegg, known as the “Queen of Quick” has become a healthy culinary expert on practical easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, The 700 Club, QVC, USA Today, Web MD, The Huffington Post. She has partnered with Wal-Mart and is currently working with Albertsons, Inc., Baylor Hospital in Dallas, OmniChannel Health Media and has a partnership with Our Lady of Lake Hospital in Baton Rouge. Her phone app, Mobile Rush Hour Recipes has over 50,000 subscribers. Visit or

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Southwestern Shrimp, Corn and Sweet Potato Soup