Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Foster      

Recipe Categories:

    Southwest Shrimp & Corn Chowder


    Source of Recipe


    Cooking Light

    Recipe Introduction


    This is a rich and creamy chowder. It goes really good with cheese quesadillas on the side.

    List of 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

    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |