Spicy corn chowder with shrimp and sweet potato is super warming dish for winter with great addition of the shrimp, sweet potatoes and spices.

1. In a Dutch oven or large stockpot, heat 1 tbsp olive oil over medium-low heat. Add celery, bell pepper, onion, garlic, corn, chipotle and jalapeño; sauté for about 10 min, stirring often.

2. Stir in salt, pepper and stock, stirring well. Increase heat to medium and bring to a low boil. Once boiling, reduce heat and add sweet potatoes. Simmer over low for 8-10 min or until potatoes are tender.

3. Meanwhile, in a medium bowl, toss shrimp with smoked paprika, brown sugar, black pepper and ½ tablespoon olive oil. In a nonstick skillet over medium-high heat, cook shrimp 2–3 min per side or until cooked through. Set aside.

4. Pour half of the soup in a blender or food processor; purée. Combine puréed soup with the remaining soup and stir well. Gently reheat. In a small bowl, make a slurry with the cornstarch and 1/4 cup of the half-and-half. Add to soup and stir well. Stir in the remaining 1¼ cups half-and-half. Stir over medium heat until the soup becomes slightly thickened.

5. Serve immediately and garnish each serving with the cooked shrimp.