Mexican Shrimp and Corn Chowder

LAUGHING SPATULA(1)
Tucker: "Not really a traditional "chowder", but the recip…" Read More
18Ingredients
35Minutes
670Calories

Ingredients

US|METRIC
  • 2 pounds medium size shrimp (31-36 per pound raw, thawed if frozen)
  • 1 poblano pepper (seeded veined and chopped)
  • 1 cup yellow onion (chopped)
  • 1 cup celery (chopped)
  • 3 large garlic cloves (chopped)
  • 4 cups low sodium chicken stock
  • 1/2 cup heavy cream (or half and half)
  • 2 cups corn (fresh or frozen thawed)
  • 1 cup potato (diced, red or white)
  • 1 tablespoon chili powder
  • 2 teaspoons shrimp
  • 2 teaspoons cumin
  • 1 teaspoon shrimp
  • salt
  • pepper
  • chicken stock
  • 1 cup black beans (canned - drained and rinsed)
  • feta cheese (or Cochita, for garnish)
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    NutritionView More

    670Calories
    Sodium51% DV1220mg
    Fat38% DV25g
    Protein129% DV66g
    Carbs17% DV51g
    Fiber36% DV9g
    Calories670Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol410mg137%
    Sodium1220mg51%
    Potassium1600mg46%
    Protein66g129%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber9g36%
    Sugars9g18%
    Vitamin A35%
    Vitamin C45%
    Calcium25%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Tucker a year ago
    Not really a traditional "chowder", but the recipe did turn out amazing. I like mine spicy, so I jazzed it up by adding some ground cayenne pepper, lemon pepper, and topped it with sliced avocado. Will definitely make it again!

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