Tuesday, August 14, 2012
Mexican Shrimp & Corn Chowder
1 tablespoon olive oil
1 medium onion, finely chopped
1 red bell pepper chopped & seeded
2 cans rotel
3 cups frozen corn kernels
1 1/2 cups vegetable broth
1 (12 ounce) can of evaporated skim milk
12 ounces frozen, shelled, uncooked, small shrimp, thawed
Ground pepper to taste
In a large soup pot over medium heat, wam oil. Add the bell pepper, onions, & rotel; saute. Place 2 cups of corn & 1/2 cup of broth in a food processsor & blend until pureed. Pour mix in soup pot. Stir in milk, the rest of the corn (1 cup), & the rest of the broth (1 cup).Simmer for 3 minutes. Add the shrimp & simmer for a couple of minutes. Stir in pepper for taste.
This was my second time to use this recipe.. So easy and so delicious. A must try dish.