Southwest Shrimp and Corn Chowder

Southwest Shrimp and Corn Chowder created by Stefanie M.

From Cooking Light, April 2009. Great with quesadillas.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Epi Curious
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@Epi Curious
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"From Cooking Light, April 2009. Great with quesadillas."

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  1. TXSuzEQ
    I found this recipe several years ago and have been making it ever since. I always double the recipe so we can have leftovers! IMHO it's the flavor from the serrano chili that really sends this recipe over the top.
  2. TXSuzEQ
    Sometimes I don't add the shrimp add and it's still delish. I never add the cilantro.
  3. latkac
    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.
  4. Stefanie M.
    Southwest Shrimp and Corn Chowder Created by Stefanie M.
  5. Stefanie M.
    Followed this step for step, though I substituted a jalapeno pepper for the serrano pepper. I'd recommend cutting back on the fresh cilantro, as it can overpower the aroma and flavor. But this dish is awesome (hopefully my pic will be published for it).
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