Serrano chiles add a little heat to this Southwest Shrimp and Corn Chowder. But any self respecting Southwestern dish should have a little heat. Leave it out if you like.
With or without the serranos you’ll absolutely love this and I’ll bet you will be disappointed when it’s gone. But it’s so easy to make just make up another batch.
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Southwest Shrimp and Corn Chowder Recipe
Southwest Shrimp and Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 cup chopped green onion
- 1/2 cup chopped red bell pepper
- 2 tablespoons serrano chilies finely chopped (about one small)
- 4 1/2 ounces chopped green chilies undrained
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups chicken broth
- 1 1/2 cups frozen southern style hash brown potatoes diced, thawed
- 1/2 teaspoon salt
- /2 teaspoon ground cumin
- 12 1/4 ounces whole mexicorn whole kernel corn drained
- 1 lb small shrimp peeled and deveined
- 2 tablespoons chopped fresh cilantro
Instructions
- Melt the butter in a large Dutch oven over medium-high heat. Add the onions, bell pepper and serrano chile to the pan; saute' 2 minutes or until tender, stirring frequently.
- Add the canned chiles to the pan; cook 1 minute. Add the flour to the pan; cook 1 minute, stirring constantly.
- Stir in the milk and the next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick.
- Stir in the shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
Serve it up and enjoy!
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Based on a recipe by Epi Curious
Photo by Chef