Shrimp Potato Chowder

You can add a cup of frozen spinach to this for color and health; it won't taste exactly the same, but is also good if you like spinach.

By the way, my sweet potatoes were very large and my red potatoes very small. I would go for a ratio of about 1/3 sweet potato and 2/3 regular potatoes (but you can adjust this according to taste).

Ingredients:

3 T. butter
1 medium-large onion
1 cup shredded or diced carrots
2 T. flour
1 large sweet potato or 2 small ones, peeled and finely diced
8 small-medium red potatoes, finely diced (and peeled, if you like)
8 oz. corn (frozen, fresh, canned, whatever)
1 lb. shrimp
4 cups whole milk
1 boullion cube, dissolved in 1/2 cup warm milk
1 cup half and half (I didn't have, so I used 2 1/2 T. butter and milk up to a cup)
couple dashes of nutmeg
salt and pepper

Directions

1. In a large soup pot, saute 3 T. butter with carrots and onions until slightly tender (about 5 minutes)

2. Whisk in flour and cook for 1 minute over medium heat

3. Add bullion cube in milk, potatoes, sweet potatoes, and 4 cups milk; cook until potatoes are beginning to get tender

4. Meanwhile, place shrimp in lightly salted, boiling water for 2-3 minutes, until just slightly cook. Drain them and let them cool. Once cooled, peel them if they are unpeeled and cut into pieces (about 4 pieces for a large shrimp).

5. Once potatoes are starting to get tender, add shrimp, corn, half and half, nutmeg, salt and pepper and allow to cook until potatoes are very tender.