Southwest Shrimp and Corn Chowder

Southwest Shrimp and Corn Chowder
Photo by Randy Mayor

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons finely chopped serrano chile (about 1 small)
  • ½ teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 ½ cups fat-free, less-sodium chicken broth
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • ½ teaspoon ground cumin
  • + 7 more ingredients
    • ½ cup chopped red bell pepper
    • 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
    • 1 ½ cups 2% reduced-fat milk
    • 1 ½ cups frozen Southern-style hash brown potatoes, diced, thawed
    • 1 cup chopped green onions

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 (...

View full recipe at My Recipes

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