Southwest Shrimp & Corn Chowder
Source of Recipe
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
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.