Best 2 Southwest Shrimp And Corn Chowder Recipes

Indulge in the tantalizing flavors of the Southwest with our delectable Shrimp and Corn Chowder. This hearty and flavorful soup is a delightful blend of fresh shrimp, tender corn, and an array of aromatic spices. The creamy broth, infused with roasted poblano peppers, corn, and fire-roasted tomatoes, creates a symphony of flavors that will warm your soul. Accompany this chowder with our irresistible Cornbread Muffins, boasting a moist and fluffy texture with a hint of sweetness. For a refreshing side, try our crisp and tangy Cucumber Salad, featuring thinly sliced cucumbers tossed in a zesty dressing. And to satisfy your sweet cravings, indulge in our decadent Chocolate Mousse, a rich and velvety dessert that will leave you wanting more.

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SOUTHWEST SHRIMP AND CORN CHOWDER

Southwest Shrimp and Corn Chowder image

Make and share this Southwest Shrimp and Corn Chowder recipe from Food.com.

Provided by Epi Curious

Categories Chowders

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 cup chopped green onion
1/2 cup chopped red bell pepper
2 tablespoons serrano chilies, finely chopped (about one small)
4 1/2 ounces chopped green chilies, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
1 1/2 cups reduced-sodium fat-free chicken broth
1 1/2 cups frozen southern style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
12 1/4 ounces whole mexicorn whole kernel corn, drained
1 lb small shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro

Steps:

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.

SOUTHWEST SHRIMP AND CORN CHOWDER

SOUTHWEST SHRIMP AND CORN CHOWDER image

Categories Soup/Stew Shellfish Quick & Easy Healthy

Yield 6 1 cup servings

Number Of Ingredients 14

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

Steps:

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. Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.

Tips:

Fresh is best: For the best flavor, use fresh shrimp and corn. If using frozen shrimp, thaw it in the refrigerator overnight or under cold running water. If using frozen corn, thaw it in the microwave or in a bowl of cold water.
Don't overcook the shrimp: Shrimp cooks quickly, so it's important not to overcook it. Cook the shrimp just until it turns pink and opaque.
Use a good quality broth: The broth is the base of the chowder, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or seafood broth.
Add some heat: If you like spicy food, you can add some heat to the chowder with chili powder, cayenne pepper, or chopped jalapeños.
Serve with your favorite toppings: Serve the chowder with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, or crumbled bacon.

Conclusion:

Southwest shrimp and corn chowder is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It's also a great way to use up leftover shrimp and corn. The chowder is packed with flavor, thanks to the combination of shrimp, corn, bell peppers, onions, and spices. It's also creamy and comforting, thanks to the addition of milk and cream. If you're looking for a delicious and easy-to-make soup, southwest shrimp and corn chowder is a great option.