3 large cloves garlic, minced, divided

2 Tbsp unsalted butter

3 Tbsp olive oil, divided

3 lbs sweet potatoes, peeled and large-diced, divided

2 shallots, diced

1 cup carrots, diced

1 cup celery, diced

1 quart chicken broth, divided

1 cup heavy cream

8 oz shrimp (fresh or thawed)

Salt and pepper, to taste

1 Tbsp thyme, finely chopped

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Heat butter and 1 Tbsp olive oil in a large Dutch oven over medium heat. Add diced shallots and sauté for about 5 minutes.
Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Add diced sweet potatoes, carrots, and celery; sauté for 5 minutes.
Pour in 3 cups of chicken broth, reserving the remainder. Cover and simmer 20–25 minutes, until sweet potatoes are tender.
Remove about 2 cups of the sweet potatoes and carrots with a slotted spoon; set aside.
Simmer the remaining mixture for another 10 minutes until everything is fall-apart tender.
Remove from heat, stir in the cream, and purée the soup in batches in a blender. Return the purée to the pot and thin with the remaining broth as desired.
In a separate sauté pan, heat the remaining 2 Tbsp olive oil over high heat. Add the final minced garlic clove, then the shrimp in a single layer.
Sauté the shrimp for about 30 seconds per side, seasoning with salt and pepper. Remove tails if desired.
Fold the shrimp, reserved vegetables, and thyme into the chowder. Season to taste and serve warm.

Add smoked paprika for a deeper flavor.

A splash of lemon juice brightens the soup.

Substitute scallops or crab for the shrimp.

Use coconut milk instead of cream for a dairy-free version.

Add cayenne or red pepper flakes for heat.