Southwest Shrimp and Corn Chowder [RECIPE]

Southwest Shrimp and Corn Chowder

Pair the creamy goodness of your favorite chowder with yummy Southwestern spice for a quick, tasty, heartwarming meal. (Photo by Jathan Fink, Jadeworks Entertainment)

With winter coming in fast and temperatures dropping across the country, we’re always on the lookout for something warm and tasty, and this dish hits the spot. Thick and creamy, with loads of veggies and mouthwatering spice, we know you’re going to love our Southwest Shrimp and Corn Chowder. Serve them up with warm crusty bread or gooey, cheesy quesadillas for a complete meal. 

PREP: 15 minutes
COOK: 15 minutes


  • 4 tablespoons unsalted butter
  • 2 cups chopped scallions
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 2 small Serrano chiles, minced
  • 2 (4.5-ounce) cans chopped green chiles, undrained
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3 cups chicken broth (preferably homemade)
  • 3 cups russet potatoes, diced into 1/4-inch cubes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 2 (16-ounce) bags frozen corn, thawed
  • 2 pounds peeled and deveined jumbo shrimp
  • 4 tablespoons chopped fresh cilantro


  1. Melt butter in a large Dutch oven over medium-high heat. Add scallions, bell peppers, and Serrano chiles to pan and cook for about 2 minutes or until tender, stirring frequently. Add green chiles to pan; cook for 1 minute. Add flour to pan and cook for 1 minute, stirring constantly. Stir in milk, chicken broth, potatoes, salt, cumin, and corn; bring to a boil. Cook for 5 minutes or until slightly thick. Stir in shrimp; cook for 1 minute or until shrimp are done. Remove from the heat and stir in cilantro.

YIELDS: 12 (1 cup) servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Southwest Shrimp and Corn Chowder [RECIPE]

  1. Jathan Fink says:

    Reblogged this on Jadeworks Entertainment and commented:

    One of the reasons we love winter is because it is the perfect time to cook up a big pot of soup! Our Southwest Shrimp and Corn Chowder blends spice, veggies, and lots of comfort food goodness for a meal your family is going to crave.

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