Southwest Shrimp and Corn Chowder [RECIPE]

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

INGREDIENTS

• 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

DIRECTIONS

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