Mexican Shrimp and Corn Chowder

A fabulous full flavored soup that comes together in 30 minutes! Shrimp, black beans, corn and a fat poblano pepper make this soup go zing without being to spicey.

Course Dinner, Soup

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 254kcal

Author Kathi & Rachel

Ingredients

1 pound 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 diced potato red or white
1 tablespoon chili powder, divided 2 teaspoons for shrimp, additional for soup
2 teaspoons cumin, divided 1 teaspoon for shrimp, additional for soup
salt and pepper to taste varies if you are using salted chicken stock
1 cup black beans, canned - drained and rinsed
Cochita or Feta cheese for garnish

Instructions

In medium bowl combine thawed shrimp, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, 1/4 teaspoons salt and a pinch of ground black pepper.
Heat large soup pot or dutch oven. Add 1 tablespoon olive oil. Pour shrimp and spice mixture into pot. Saute shrimp for 3-4 minutes or until just barely cooked and juices have released. Don't drain that shrimp juice!
Remove shrimp to plate and set aside.
Add chopped poblano, onion and celery to shrimp juice. Cook until veggies are soft. Add garlic and continue to cook for another 2 minutes. Season with salt and pepper.
Add chicken stock, cream, diced potatoes and corn along with 1 teaspoon chili powder and 1 teaspoon cumin. Continue to cook until potatoes are fork tender.
Add shrimp back to pot along with black beans. Heat through. TASTE! More salt? More pepper? Cumin or Chili Powder?
Serve with a sprinkle of Cochita or Feta cheese!

Nutrition