Sweet Potato And Shrimp Chowder

• 2 teaspoons canola oil
• 1/2 link chorizo sausage, thinly sliced (I'll be using soy)
• 1 medium bell pepper, sliced
• 1 onion, diced
• 1 sweet potato, peeled and cut into 1/4-inch cubes
• 2 1/2 cups fat free chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 cup broccoli floret, steamed
• 12 medium shrimp, peeled and deveined
• 1 cup light coconut milk
• salt & fresh ground pepper

1. Heat oil over medium heat in a large saucepan. Add the sausage and saute until lightly browned, 2 minutes. Remove sausage and set aside.
2. Add the green pepper, onion, and sweet potato to the pot. Saute until the onion is soft, 5-6 minutes. Add the broth, thyme, and bay leaf, then bring the liquid to a boil.
3. Reduce the heat and simmer until the potato is almost tender, about 15 minutes.
4. Add the broccoli and return the chorizo to the pot. Cook until they are heated through.
5. Add the shrimp and coconut milk. Cook until the shrimp are curled and opaque, about 3 minutes.
6. Remove the thyme and bay leaf and season to taste with salt and pepper. Serve immediately.

canola oil, chorizo sausage, bell pepper, onion, sweet potato, chicken broth, thyme, bay leaf, broccoli floret, shrimp, light coconut milk, salt

Taken from www.food.com/recipe/sweet-potato-and-shrimp-chowder-384475 (may not work)