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Mexican Shrimp and Corn Chowder
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min.
Cook Time: 30 Min.
What you need:
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6 oz. med shrimp, peeled and deveined
1 Tbsp. olive oil
2 c. corn kernels, canned or froz.
1/4 c. Anaheim chili pepper, diced
2 tsp. minced garlic
1 c. Yukon gold potatoes, diced
1 1/3 c. whole milk
2/3 c. low sodium chicken broth
1/2 tsp. ground cumin
1/2 tsp. kosher salt
2/3 c. black ripe olives, sliced
1/2 c. tomatoes, seeded and chopped
2 tsp. lime juice
3 Tbsp. cilantro, chopped
What to do:
1. Heat oil in a large saucepot over medium-high heat.
2. Add corn and sauté for 3-5 min. until golden. Stir in peppers and garlic, continue cooking for 1-2 min., then add potatoes. Pour in milk and chicken broth and season with cumin and salt. Bring to a simmer (do not boil) and cook for 15 min. stirring occasionally, until potatoes are tender.
3. Add shrimp, olives, tomatoes and lime juice and cook for 3-4 min. until shrimp are pink. Sprinkle with cilantro and remove from heat.
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