Southwest Shrimp and Corn Chowder
From Cooking Light, April 2009. Great with quesadillas.
- Ready In:
- 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 2% low-fat milk
- 1 1⁄2 cups reduced-sodium fat-free chicken broth
- 1 1⁄2 cups frozen southern style hash brown potatoes, diced, thawed
- 1⁄2 teaspoon salt
- 1⁄2 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
- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
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This was great, but I did alter a bit. As suggested in other reviews, I did substitute the milk and used half and half. I added 2 cups of hash browns, used jalapeno pepper instead, added more salt and added fresh ground black peppercorns, now what really gave it the southwestern taste is I added 2-T of drained Ro-Tel original diced tomatoes & green chilies. Now this was good. Definitely DO NOT COOK THE ALREADY COOKED SHRIMP. JUST LET IT THAW AS SUGGESTED. I did double up on the shrimp. I can hardly wait to serve this to my son and his wife.