Cooked - Southwestern Shrimp Chowder

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Southwestern Shrimp Chowder

8.0

4 tablespoons butter

2 tablespoons all-purpose flour

½ medium onion, (diced)

½ red bell pepper, (diced)

1 jalapeno, (seeded and diced)

2 garlic cloves, (minced)

1 cup chicken broth

2 cups half-and-half

1 can condensed cream of potato soup

1 (15-ounce) can cream-style corn

1 (11-ounce) can Mexican corn, (drained)

½ teaspoon salt

½ teaspoon black pepper

1 ½ teaspoons Cajun or Creole seasoning

½ teaspoon dried thyme

¼ teaspoon cayenne pepper.

1 ½ pounds medium to large shrimp, peeled and deveined.

Melt butter over medium heat in a Dutch oven. Stir in flour and cook for 5 minutes, stirring constantly. Be sure heat is not too high. You don't want it to burn.
Add onion and bell pepper and cook for 3 minutes, stirring frequently.
Add jalapeno and garlic and cook for 1 minute.
Stir in chicken broth, half-and-half, condensed cream of potato soup, cream style corn, Mexican corn, salt, pepper, Cajun seasoning, thyme, and cayenne pepper.
Simmer for 10 minutes.
Add shrimp and simmer another 3 to 5 minutes.Note: The shrimp will continue to cook in the hot liquid once you turn the heat off so be sure not to cook them too long.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Chowder

CuisineSouthwestern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 17 weeks ago

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