Go Back
Southwestern Shrimp Chowder

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
Cook Time 22 minutes
Total Time 27 minutes
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