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
How to Make It
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.
Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.
This was a nice soup, but it didn't have the heat or complexity to call it "southwest" or "chowder". my only change was that I infused more "shrimpy" flavor into the stock by using the shrimp shells cooked in chicken stock then draining the stock through a fine mesh strainer. It was nice & everyone liked it as a shrimp soup, just not as the name implies. I will continue my search for a "kickin" southwest shrimp & corn chowder. I really wanted to love it!
this was so good! I had to make a few modifications. I forgot to get a serrano pepper so I used a bit of red chili flakes and a pinch of cayenne. I also used veggie stock because I need part for a recipe tomorrow. I cut up the shrimp and used canned potatoes instead of the hashbrowns -- again because I had them on hand. And I used frozen corn--I don't keep canned corn on hand. Hubby and I both really like this one and will keep it in the soup rotation. Thanks for sharing!
Replaced chiles with roasted poblano - I used 3 large. Added an additional can of creamed corn and extra chicken broth. Very good. The quesadillas did not need additional peppers or chopped onions; plain, cheesy quesadillas are fine.
Delicious and warming on a cool night. Reduced recipe by half and found that it was a bit spicy so might reduce the Serrano a bit more next time. Definitely a keeper and easy. Followed suggestions to par-boil potatoes and used fresh corn because I had it.
Unbelievable flavor, and beautiful to look at too! Thanks to suggestions I read here, I upped the cumin to 1 1/2 tsp, and added some coriander. I didn't use the serrano, but found the soup to be hot enough with the can of chopped chilis. I thought a pound of shrimp seemed like a lot in this soup--next time i'd use less. The soup tastes like it was made with cream, even though I used 1%. Rave reviews from the family. I served it with cornbread, which we broke up and put right in the soup as "croutons." Will make again.
Made this last night and it was delicious. I used one jalapeno pepper instead of serrano, used a can of creamed corn and 1 1/2 cup frozen corn. I also finished it with 1/4 c heavy whipping cream to thicken a bit at the end. Not one drop left.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!