Southwestern Shrimp Chowder

There’s something about cold winter evenings that calls for a warm bowl of comfort, and for me, that means Southwestern Shrimp Chowder. The rich, creamy goodness of this chowder has a way of wrapping you in warmth, like a cozy blanket on a chilly night. I remember the first time I made this dish; it was a spontaneous decision after a long day at work. I wanted something that felt indulgent yet comforting, something that would lift my spirits and fill my kitchen with delightful aromas. As I melted the butter and added the onions, I could already picture the smiles on my family’s faces when they tasted this creamy, flavorful chowder.

What I love about Southwestern Shrimp Chowder is how it effortlessly combines the bold flavors of the Southwest with the tenderness of juicy shrimp. The heat from the jalapeno and the warmth of the Cajun seasoning elevate this dish to something truly special. I often find myself daydreaming about the moments gathered around the dining table, where laughter and stories are shared over steaming bowls of chowder. It’s not just a meal; it’s an experience that brings everyone closer together.

This chowder is also incredibly versatile. You can enjoy it as a hearty dinner or serve it at a gathering, and it’s as satisfying as a warm hug on a winter day. Each spoonful is a burst of flavor, and I can’t help but smile knowing that I’ve created something that warms both the body and the heart. So, let’s dive into this delightful recipe that promises to be a new favorite in your home!

Ingredients Overview for Southwestern Shrimp Chowder

The ingredients for this Southwestern Shrimp Chowder create a harmonious blend of flavors and textures. Each ingredient plays a crucial role, contributing to the rich and creamy base while providing depth and spice. The key players include fresh shrimp, vibrant vegetables, and a mix of spices that capture the essence of Southwestern cuisine.

• 4 tablespoons butter: This adds richness and depth to the chowder, creating a delicious base.
• 2 tablespoons all-purpose flour: Used for thickening the chowder, giving it a hearty texture.
• 1/2 medium onion: Diced, it adds sweetness and flavor, enhancing the overall taste.
• 1/2 red bell pepper: Diced, providing a sweet flavor and a pop of color to the dish.
• 1 jalapeno: Seeded and diced, it adds a touch of heat that’s characteristic of Southwestern cuisine.
• 2 garlic cloves: Minced, they infuse the chowder with a delightful aroma and flavor.
• 1 cup chicken broth: This forms the base of the chowder, providing moisture and flavor.
• 2 cups half-and-half: Adding creaminess and richness to the chowder.
• 1 can condensed cream of potato soup: This contributes to the creamy texture and enhances the potato flavor.
• 1 (15-ounce) can cream-style corn: Adds sweetness and a delightful texture.
• 1 (11-ounce) can Mexican corn: Drained, it provides additional sweetness and texture to the chowder.
• 1/2 teaspoon salt: Enhances all the flavors in the dish.
• 1/2 teaspoon black pepper: Adds a mild spice to balance the sweetness.
• 1 1/2 teaspoons Cajun or Creole seasoning: Brings depth and warmth to the dish.
• 1/2 teaspoon dried thyme: Adds an earthy flavor that complements the other ingredients.
• 1/4 teaspoon cayenne pepper: This gives the chowder a mild kick, enhancing its Southwestern character.
• 1 1/2 pounds medium to large shrimp: Peeled and deveined, providing the main protein and flavor for the dish.

The Method for Southwestern Shrimp Chowder

Making this Southwestern Shrimp Chowder is a delightful experience that fills your kitchen with mouthwatering aromas. Follow along as I guide you through the steps to create this luscious dish. You’ll see how easy it is to achieve that restaurant-quality taste right at home!

1. Start by melting butter over medium heat in a Dutch oven. It’s essential to keep an eye on the heat—too high, and you risk burning the butter. As it melts, the richness will fill your kitchen with a warm aroma. This base is crucial for the chowder’s flavor.

2. Once the butter is melted, stir in flour and cook for about five minutes, stirring constantly. You want to create a roux that thickens the chowder without burning. Look for a light golden color; this is when the flavor starts to develop.

3. Add the diced onion and red bell pepper to the pot. Cook for approximately three minutes, stirring frequently. These vegetables will soften and sweeten, adding a beautiful depth to your chowder.

4. Next, introduce the jalapeno and minced garlic. These will need only about one minute to cook, just enough time for the garlic to become fragrant. Be careful not to let it brown, as burnt garlic can spoil the dish.

5. Now it’s time to stir in the chicken broth, half-and-half, condensed cream of potato soup, cream-style corn, and Mexican corn. This combination creates a creamy texture that’s the signature of chowder. Use a whisk to blend everything smoothly.

6. Season the mixture with salt, black pepper, Cajun seasoning, dried thyme, and cayenne pepper. Stir well to combine and let the mixture come to a gentle simmer. This step is crucial for allowing the flavors to meld beautifully.

7. Let the chowder simmer for about ten minutes. During this time, the aromas will intensify, and you’ll notice the mixture thickening slightly. Stir occasionally to prevent sticking at the bottom.

8. Finally, add the peeled and deveined shrimp to the pot. Simmer for an additional three to five minutes, until the shrimp are opaque and cooked through. Be mindful not to overcook them, as they will continue to cook even after you turn off the heat.

9. Once everything is cooked to perfection, remove the chowder from the heat and let it sit for a minute. This resting time allows the flavors to settle, making each bite even more enjoyable. It’s time to serve your delicious Southwestern Shrimp Chowder!

Recipe Variations about Southwestern Shrimp Chowder

There are so many ways to enjoy and customize your Southwestern Shrimp Chowder. Let’s explore some clever variations that can bring a new twist to this classic dish!

• Vegetarian Option: Replace the shrimp with hearty vegetables like zucchini and corn for a vegetarian version that’s just as satisfying.
• Spicy Kick: If you love heat, consider adding diced serrano peppers or a dash of hot sauce for an extra kick.
• Protein Swap: Substitute the shrimp with shredded chicken or crab meat to create different flavor profiles.
• Herb Infusion: Fresh herbs like cilantro or parsley can be added at the end for a burst of freshness.
• Storage: Leftovers can be stored in an airtight container in the fridge and should be consumed within three days for best quality.
• Freezing: You can freeze this chowder; just be aware that the texture may change slightly upon thawing.
• Pairing: Serve with a side of spicy cornbread or a simple salad to round out the meal.

What to Serve With Southwestern Shrimp Chowder

When it comes to serving Southwestern Shrimp Chowder, there are plenty of delightful accompaniments that enhance the experience. Here are some suggestions:

• Crusty Bread: A warm, crusty loaf of bread is perfect for dipping into the creamy chowder.
• Salad: Pair it with a light green salad dressed with a citrus vinaigrette to balance the richness of the chowder.
• Rice or Quinoa: Serve over a bed of rice or quinoa for a more filling meal.
• Spicy Cornbread: The sweetness of cornbread complements the heat of the chowder beautifully.
• Seasonal Vegetables: Roasted or steamed seasonal vegetables add a healthy touch.
• Occasions: This chowder is perfect for cozy family dinners, holiday gatherings, or as a comforting meal after a long day.
• Leftover Storage: Store any leftovers in the refrigerator and enjoy them for lunch the next day!

FAQ

Conclusion

The Southwestern Shrimp Chowder is a delightful blend of creamy richness and bold flavors that truly makes it special. With its comforting nature and easy preparation, it’s a dish worthy of your dinner table. I encourage you to give this recipe a try; it’s perfect for warming both your body and spirit on a chilly evening.

Southwestern Shrimp Chowder

Warm up with a bowl of Southwestern Shrimp Chowder. This creamy, spicy chowder bursts with flavors and is perfect for chilly evenings. Easy to prepare, it’s an ideal weeknight dinner that will satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 22 minutes mins

Total Time 27 minutes mins

Course Dinner, Soups

Cuisine Mexican

Servings 8 servings

Calories 430 kcal

Equipment

• Oven
• Peeler
• Saucepan
• Wooden Spoon
• Cutting Board

Ingredients

  

• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 medium onion diced
• 1/2 medium red bell pepper diced
• 1 medium jalapeno seeded and diced
• 2 cloves garlic minced
• 1 cup chicken broth
• 2 cups half-and-half
• 1 can condensed cream of potato soup
• 1 15-ounce can cream-style corn
• 1 11-ounce can Mexican corn drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons Cajun or Creole seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds medium to large shrimp peeled and deveined

Instructions

 

• Start by melting butter over medium heat in a Dutch oven. It’s essential to keep an eye on the heat—too high, and you risk burning the butter. As it melts, the richness will fill your kitchen with a warm aroma. This base is crucial for the chowder’s flavor.
• Once the butter is melted, stir in flour and cook for about five minutes, stirring constantly. You want to create a roux that thickens the chowder without burning. Look for a light golden color; this is when the flavor starts to develop.
• Add the diced onion and red bell pepper to the pot. Cook for approximately three minutes, stirring frequently. These vegetables will soften and sweeten, adding a beautiful depth to your chowder.
• Next, introduce the jalapeno and minced garlic. These will need only about one minute to cook, just enough time for the garlic to become fragrant. Be careful not to let it brown, as burnt garlic can spoil the dish.
• Now it’s time to stir in the chicken broth, half-and-half, condensed cream of potato soup, cream-style corn, and Mexican corn. This combination creates a creamy texture that's the signature of chowder. Use a whisk to blend everything smoothly.
• Season the mixture with salt, black pepper, Cajun seasoning, dried thyme, and cayenne pepper. Stir well to combine and let the mixture come to a gentle simmer. This step is crucial for allowing the flavors to meld beautifully.
• Let the chowder simmer for about ten minutes. During this time, the aromas will intensify, and you’ll notice the mixture thickening slightly. Stir occasionally to prevent sticking at the bottom.
• Finally, add the peeled and deveined shrimp to the pot. Simmer for an additional three to five minutes, until the shrimp are opaque and cooked through. Be mindful not to overcook them, as they will continue to cook even after you turn off the heat.
• Once everything is cooked to perfection, remove the chowder from the heat and let it sit for a minute. This resting time allows the flavors to settle, making each bite even more enjoyable. It’s time to serve your delicious Southwestern Shrimp Chowder!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge and should be consumed within three days for best quality.
• Freezing: You can freeze this chowder; just be aware that the texture may change slightly upon thawing.
• Pairing: Serve with a side of spicy cornbread or a simple salad to round out the meal.

Keyword Creamy Shrimp Soup, Shrimp Chowder Recipe, Southwestern Recipes, Spicy Chowder

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.