Heat a large pot or dutch oven medium high heat for 1-2 minutes, add oil. Swirl to coat. Add onions, sweet potatoes, paprika, and chili powder; sauté for 5 minutes. Remove pot from heat and add wine, scraping up any brown bits from the pan. Return pot to heat and reduce heat to medium low. Add chicken stock, cover and simmer for another 5-8 minutes, until sweet potatoes are tender. Add shrimp and cream, combine well and simmer until shrimp are just done, approximately 5 minutes. Season with salt and pepper and serve with Flat Out Flatbread Crisps. Tip: For added presentation, garnish the chowder with freshly chopped green onions.
*The Fresh Market carries these crackers.
Questions? Email Julie Levanway.
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