Monday, December 21, 2015

Southwest Shrimp and Corn Chowder

I think Cooking Light emailed me this recipe.  I'm glad they did.  It was pretty hearty, and had a lot of flavor.  It wasn't spicy at all, but very bone-warming.

The only thing I would add to this is more cumin.  It really didn't taste "Southwest" to me.

We had with Cheese Quesadillas.

Southwest Shrimp and Corn Chowder

Photo by ALB

Yield: 6 servings (serving size: about 1 cup)

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 (add more)
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

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.

Nutritional Information
Calories: 212; Fat: 6.7 g; Sat fat: 3.4 g; Mono fat: 1.5 g; Poly fat: 0.7 g; Protein: 19.3 g; Carbohydrate: 18.3 g; Fiber: 2.2 g; Cholesterol: 130 mg; Iron: 2.5 mg; Sodium: 702 mg; Calcium: 131 mg

Cooking Light, APRIL 2009

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