(NAPSA)—Shrimp, corn and sweet potatoes blend to make a savory, satisfying soup with substance...a soup that’s a meal in itself! 1 % '% 1 2 1 1 1 Sweet Potato Soup red onion, chopped cup choppedcelery tsp. minced garlic green bell pepper, seeded and chopped cups diced, peeled sweet potato (yam) (16-ounce) bag frozen corn (15-ounce) can cream-style corn (10-ounce) can chopped tomatoes and green chilies 1 (6-ounce) can tomato paste 4 cups fat-free canned chicken broth 1% poundspeeled, medium shrimp Salt and pepperto taste Sliced green onions (scallions), optional Coat a large pot with nonstick cooking spray and saut the onion, celery, garlic and green pepperuntil tender. Add the sweet potato, frozen corn, cream-style corn, tomatoes and green chilies, tomato paste and broth; bring the mixture to a boil. Add the shrimp, bring to a boil, reduce heat and continue cooking until the shrimp are done, about 10 minutes. Season with salt and pepper; garnish with the green onions, if desired, and serve. Makes12 servings. Nutritional information per serving: Calories 153; Protein (g) 13, Carbohydrate (g) 26, Fat (g) 1, Calories from Fat (%) 6, Sa- turated Fat (g) 0, Dietary Fiber (g) 4, Cholesterol (mg) 81, Sodium (mg) 513 For free Louisiana sweet potato recipes or nutritional information, visit www.sweetpotato.org.
