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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

  1. 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.
  2. Add the canned chiles to the pan; cook 1 minute. Add the flour to the pan; cook 1 minute, stirring constantly.
  3. Stir in the milk and the next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick.
  4. Stir in the shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.