Southwest Shrimp and Corn Chowder
Dive into the comforting warmth of Southwest Shrimp and Corn Chowder, a zesty, flavor-packed soup that’s perfect for any season. This hearty chowder combines succulent shrimp, sweet corn kernels, and tender russet potatoes with smoky spices like cumin, paprika, and chili powder for a bold southwestern twist. Creamy yet light, thanks to a splash of heavy cream, it’s partially blended for the perfect balance of smoothness and texture. Sautéed jalapeño and a hint of lime add a tantalizing kick, while fresh cilantro offers a vibrant finishing touch. Ready in just under an hour, this easy one-pot recipe is ideal for weeknight dinners or an impressive crowd-pleaser. Pair with crusty bread or tortilla chips for a complete meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 jalapeño pepper, finely diced (seeded for less heat, optional)
- 3 cups sweet corn kernels (fresh, frozen, or canned)
- 1 large russet potato, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
In a large soup pot or Dutch oven, heat 2 tablespoons of unsalted butter and the olive oil over medium heat.
Add the diced onion and red bell pepper, and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and diced jalapeño, and cook for an additional 1 minute, until fragrant.
Add the corn kernels and diced potato to the pot. Stir to combine, then season with ground cumin, smoked paprika, chili powder, salt, and black pepper.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
While the soup simmers, heat the remaining 1 tablespoon of butter in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and fully cooked. Set aside.
Once the potatoes in the soup are tender, use an immersion blender to partially blend the chowder to your desired consistency. Blend more for a creamier texture, or less for a chunkier soup.
Stir in the heavy cream, and let the soup simmer for another 5 minutes to heat through.
Add the cooked shrimp to the pot, and stir to combine. Adjust seasoning with additional salt and pepper, if needed.
Ladle the chowder into bowls, and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
