Sunday, March 27, 2011
One Project Done
I wanted to also share a recipe with you. This chowder tastes soooooo good and is sooooo easy to make. I hope you like it as much as we did.
Shrimp and Corn Chowder
2 Tbl butter 1 Cup chopped green onions 1/2 cup chopped red bell pepper
2 Tbl finely chopped serrano chili 1 (4.5oz) can chopped green chiles, undrained
3 Tbl flour 1 1/2 cups milk 1 1/2 cups chicken broth 1/2 tsp salt
1 1/2 cups frozen Southern style hash brown potatoes, diced, thawed
1/2 tsp cumin 1 (15 oz) can Mexi-corn, drained 1 lb peeled and deveined shrimp
2 tbl chopped fresh cilantro
Melt butter in a large dutch oven over medium heat. Add onions, bell pepper and serano chili to pan; saute 2 minutes or until tender stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan, cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn) bring to boil. Simmer 5 minutes or until slightly thick. Stir in shrimp; cook 2 minutes or until shrimp are done. Remove from heat, stir in cilantro. Makes about 6 cups.
Now, having said that we only drink skim milk and I didn't want to use that and I always have fat free half and half on hand so I used that. I also only had jalapenos, (I bought serranos just for this recipe, forgot and used them in something else!) And I didn't have fresh cilantro so I took 1/2 box of frozen spinach, thawed it, squeezed it dry and put it in at the same time as the shrimp. Those are the changes I made and we just loved it. And so so easy!