Sweet Potato, Corn and Shrimp Chowder

My mother sent me a fabulous recipe that was created by a woman here in New England. In fact, this recipe was the grand prize winner in a contest that she entered. I'm sorry to say that I haven't been able to find out what contest that was, but I think it might have been for the North Carolina Sweet Potato Commission. Anyway, please please please try this amazing chowder, and thank Carol Edmondson for it!

Carol is the chef at the charming Captain Freeman Inn in Brewster, MA.

Sweet Potato, Corn, and Shrimp Chowder

Yield: 10 cups
Preparation: 10 minutes
Cook: 30 minutes

2 tablespoons olive oil
4 medium North Carolina sweet potatoes, peeled and cut into 1/2-inch cubes
(approximately 7 cups)
2 strips lean bacon, diced
1 large onion, diced (approximately 3 cups chopped onion)
2 cloves garlic, minced or grated
4 cups chicken stock
1 (16-ounce) bag frozen corn kernels or kernels cut from 4 ears fresh corn
1/2 pound raw medium shrimp, peeled
1-1/2 teaspoons salt
1 teaspoon hot pepper sauce, such as Tabasco
1/2 teaspoon cracked black pepper
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh dill plus 2 teaspoons for garnish
Garnish: 1/2 cup sour cream (optional)

In a large stock pot (6-quart or larger), heat olive oil over medium-high heat. Add sweet potatoes and bacon and cook for 3 to 4 minutes. Add onion and garlic and cook for 2 minutes. Add chicken stock and cook until potatoes are just tender but hold their shape.

Remove 1-1/2 cups sweet potatoes from skillet and mash them with a fork. Return mashed potatoes to skillet. Add corn, shrimp, spices, hot sauce, and fresh herbs, stirring to combine. Return soup to a simmer and cook for 5 minutes; be careful not to overcook.

Garnish soup with dill and sour cream, if desired. Soup may be made a few days ahead and chilled. Reheat before serving.