Shrimp Chowder

4 tablespoons of unsalted butter

2 cups cubed sweet potato

3 celery stalks cut on the bias 1/2 inch thick

1 small onion chopped coarsely (about 1 cup)

1 teaspoon garlic powder

1/2 tablespoon fresh oregano leaves

1 teaspoon fresh thyme leaves

2 dozen uncooked medium sized shrimp peeled and deveined

3 cups seafood stock

1/3 cup all purpose flour

1 cup heavy cream

1/8 cup B&B liqueur (or cognac)

1/2 teaspoon nutmeg

salt

 

Heat butter in a large stock pot over medium high.  As soon as hot, add cubed sweet potatoes and and season with 1/2 teaspoon salt.  Cook stirring occasionally until sweet potatoes are lightly browned, about 2 minutes.  Turn heat down to medium low, add celery and onion and cook stirring occasionally for 3-4 minutes.  Sprinkle on garlic powder, oregano and thyme and stir.  Add shrimp and mix in gently. Cook 3 minutes stirring occasionally.  Add the flour to the seafood stock and whisk very well.  Pour into stock pot and stir.  Add heavy cream and B&B liqueur and stir.  Add nutmeg and 1/2 teaspoon salt and stir.  Increase heat to medium and bring to a boil.  As soon as you reach a boiling point, remove from heat and cover until ready to serve.