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Southwest Shrimp and Corn Chowder


From Cooking Light

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  • 2 tbsp. butter
  • 1 cup chopped green onions
  • 1/2 cup chopped red bell pepper
  • 2 tbsp. finely shopped serrano chile (about 1 small)
  • 1 (4.5 oz.) can chopped green chiles
  • 3 tbsp. all purpose flour
  • 1 1/2 cups 2% reduced fat milk
  • 1 1/2 cups chicken broth
  • 1 1/2 cups frozen southern style has brown potatoes, diced, thawed
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1 (15.25 oz.) can whole kernel corn with red and green peppers, drained
  • 1 pound peeled and deveined small shrimp
  • 2 tbsp. chopped fresh cilantro


Servings 6


Step 1

Melt butter in large pot 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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