Mexican Shrimp and Corn Chowder
Recipe courtesy of California Ripe Olives.
6 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
2 cups corn kernels (canned or frozen)
1/4 cup diced Anaheim chili pepper
2 teaspoons minced garlic
1 cup Yukon gold potatoes, diced
1 1/3 cups whole milk
2/3 cup low sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
2/3 cup sliced black ripe olives
1/2 cup seeded and chopped tomatoes
2 teaspoons lime juice
3 tablespoons chopped cilantro
- Heat oil in a large saucepot over medium-high heat.
- Add corn and sauté for 3 to 5 minutes until golden. Stir in peppers and garlic, continue cooking for 1 to 2 minutes, then add potatoes. Pour in milk and chicken broth and season with cumin and salt. Bring to a simmer (do not boil) and cook for 15 minutes stirring occasionally, until potatoes are tender.
- Add shrimp, olives, tomatoes and lime juice and cook for 3 to 4 minutes until shrimp are pink. Sprinkle with cilantro and remove from heat.
Makes 6 servings.
Recipe and photograph courtesy of California Ripe Olives.