Southwest Shrimp-Corn Chowder
This dish is perfect for a winter day. Of course, we really don't get those here in Florida, but it's delicious nonetheless! Beware: it is a tad on the spicy side, but you can modify that by changing the number of peppers used. I love a 'kick' to stuff so keep that in mind when looking over the ingredients! haha! It's rich & creamy without being in the least bit 'heavy'...no butter, no cream so it's healthy for you and packed with veggies. I serve it with tortilla strips and chopped cilantro on top alongside a crusty chunk of warm bread. yum!
Original recipe can be found HERE. my modifications are below...
~ used olive oil instead of butter
~ chopped a whole yellow onion instead of green onions
~ chopped a whole red bell pepper
~ chopped two serrano chili peppers and 1/2 of a poblano pepper
~ two cans of undrained green chilies
~ added a bit more flour than it called for since i added twice the amount of green chilies
~ 2 c. each of milk and chicken broth
~ 2 c. potatoes
~ a bit more salt than called for.
~ rounded teaspoonful of cumin
~ 1 (7 oz) can of Mexicorn (Green Giant brand of corn, red/green chopped peppers), drained
~ 1 (15oz) whole kernel sweet corn (NOT cream corn!!), drained
Using modifications above, follow recipe. Serve with homemade cheese quesadillas or fresh loaf of French bread. done!! freezes well for future dinners.