Southwestern White Potato Shrimp Chowder
- Ready In:
- 55mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 1⁄2 cup scallion, sliced (use white and light green in the recipe. Save the green tops for garnish.)
- 1⁄4 cup celery, sliced
- 1⁄4 cup red bell pepper, small dice
- 2 cups Simply Potatoes® Shredded Hash Browns, packed
- 1 (14 ounce) can chicken broth
- 1 (8 1/2 ounce) can corn, drained (0r 3/4 cup frozen corn)
- 2 tablespoons cilantro, chopped
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon chili powder
- 1⁄8 teaspoon garlic powder
- salt
- pepper
- 1 1⁄2 cups milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1⁄2 lb medium shrimp, peeled and deveined
- 1 tablespoon oil (corn or canola)
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon garlic powder
- salt
- pepper
directions
- Put potatoes through cilantro in to a stock pot. Season with salt and pepper. Simmer uncovered about 15 minutes. While that is cooking marinate the shrimp. Wisk together the oil, cumin, chili powder, garlic powder, salt and pepper. Pour over shrimp and stir gently. Set aside. Make a roux with the flour and butter. Set aside. Pour milk into the pot. Add roux, stir until chowder thickens. Broil or grill shrimp, 3-5 minutes turning once. When chowder is thick, add shrimp. After 5 minutes, serve chowder. Garnish with green scallion tops.
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