Southwest Shrimp and Corn Chowder

Yield: 6 servings (serving size: about 1 cup) 5 points plus

Southwest Shrimp and Corn Chowder
Southwest Shrimp and Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons butter

  • 1

    cup chopped green onions

  • 1/2

    cup chopped red bell pepper

  • 2

    tablespoons finely chopped serrano chile (about 1 small)

  • 1

    (4.5-ounce) can chopped green chiles, undrained

  • 3

    tablespoons all-purpose flour

  • 1 1/2

    cups 2% reduced-fat milk

  • 1 1/2

    cups fat-free, less-sodium chicken broth

  • 1 1/2

    cups frozen Southern-style hash brown potatoes, diced, thawed

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cumin

  • 1

    (15.25-ounce) can whole-kernel corn with red and green peppers, drained

  • 1

    pound peeled and deveined small shrimp

  • 2

    tablespoons chopped fresh cilantro

Directions

1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: