Best 2 Southwest Shrimp And Corn Chowder Recipes

Are you in search of a comforting and flavorful meal that embodies the vibrant flavors of the Southwest? Look no further than southwest shrimp and corn chowder, a delightful dish that combines tender shrimp, sweet corn, and a medley of spices. This chowder is a culinary journey that will transport you to the heart of the Southwest, offering a symphony of flavors that will tantalize your taste buds and warm your soul. With its creamy broth, hearty ingredients, and distinctive blend of spices, southwest shrimp and corn chowder is a feast for the senses that is perfect for a cozy dinner or a casual get-together.

Let's cook with our recipes!

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:

Use fresh, high-quality ingredients for the best flavor.
If you don't have fresh corn, you can use frozen or canned corn.
To make the chowder even more flavorful, you can add a cup of chopped poblano or Anaheim pepper.
If you like your chowder spicy, add a teaspoon or two of chili powder or cayenne pepper.
Serve the chowder with a dollop of sour cream or yogurt, and a sprinkling of chopped cilantro.

Conclusion:

Southwest shrimp and corn chowder is a hearty, flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying soup, give this recipe a try.