Corn, Black Bean and Shrimp Chowder

By carvalhohm

Ingredients

• 1½ tbsps Extra Virgin Olive Oil
• 1 large onion, chopped
• ⅓ cup GOYA® Recaito
• 2 packets Reduced Sodium Chicken Bouillon
• 1 medium sweet potato, peeled and diced (½” dice)
• 2 cans (15.25 oz. each) Whole Kernel Golden Corn
• 1 can (15.5 oz.) Black Beans, drained well
• 1 jar (4 oz.) Pimientos, drained and chopped
• ¾ cup half-and-half
• ¼ cup instant-dissolving flour
• 1 lb. large (35-40 ct.) raw shrimp, peeled and deveined
• Chopped cilantro, for garnish

Details

Servings 6
Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

1 Heat olive oil in large saucepot over medium-low heat. Add onion and cook until softened, 6 minutes. Stir in Recaito and cook 1 minute. Add 4 cups water, bouillon and sweet potato. Increase heat to high, bring to simmer and cook 6 minutes.

2 Meanwhile, blend 1 can corn and its liquid using a standard or handheld blender until smooth. Drain remaining can of corn. To mixture in saucepot, stir in blended corn and drained corn, black beans, pimientos and half-and-half. Bring to simmer. Gradually stir in flour until combined; simmer 2 minutes. Add shrimp and cook 2 minutes. Turn off heat, cover and let stand until shrimp are cooked through, about 5 minutes.

3 Ladle into bowls, top with cilantro and serve with crusty bread.

Tip :
• Substitute 8 ounces diced cooked chicken or ham for the shrimp.
• Make it a meal and serve with a tossed salad and crusty bread, or serve as a first course with your favorite croutons.