Ingredients for Southwest Shrimp And Corn Chowder
- Butter
- Green Onion
- Red Bell Pepper
- Serrano Chilies
- Green Chilies
- All Purpose Flour
- 2% Low Fat Milk
- Reduced Sodium Fat Free Chicken Broth
- Frozen Southern Style Hash Brown Potatoes
- Salt
- Ground Cumin
- Mexicorn Whole Kernel Corn
- Small Shrimp
- Fresh Cilantro
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How to Make Southwest Shrimp And Corn Chowder
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes.
- Add garlic, chili powder, cumin, and cayenne pepper (if using); cook for 1 minute more.
- Stir in diced tomatoes (undrained), chicken broth, and corn. Bring to a simmer.
- Reduce heat to low and cook for 10 minutes, or until corn is tender.
- Stir in milk or half-and-half. Season with salt and pepper to taste.
- Add shrimp and cook until pink and cooked through, about 3-5 minutes.
- Garnish with chopped cilantro (optional) and serve immediately with your favorite quesadillas.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
20g
Fat
18g
Carbs
10g
