Prep Time
30 Mins
Yield
6 servings (serving size: about 1 cup)

Pair quesadillas with a rich and creamy shrimp corn chowder for a delicious meal in about thirty minutes.

How to Make It

Step 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.

Step 2

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.

Ratings & Reviews

kcstyle's Review

BobBurns
February 12, 2015
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!

susanfvt's Review

kascps02
December 15, 2014
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!

Kewpie's Review

Laspope501
December 12, 2014
Needed just a little spicer for my husband and I. He put some Chipotle Tabasco in, and it was perfect.

auntcharlotte's Review

PauletteinSC
December 10, 2013
My guests loved this chowder! Easy and delicious...what could be better!

CindyAustin17's Review

JenFW09
November 23, 2013
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.

Jojap2000's Review

Frogge
November 18, 2013
Loved this recipe. Like others, I bought larger shrimp and cut them into smaller pieces. Might throttle back on the hots the next time, but a really great recipe!

DebH52's Review

steponme
November 17, 2013
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.

Bicicletta's Review

nycook7
November 15, 2013
N/A

framingham's Review

AEmery4444
November 13, 2013
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.

jmgarner2003's Review

Rbaha411
November 13, 2013
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.