Soups and Stews

Southwestern Shrimp Chowder

Southwestern Shrimp Chowder is an ultra creamy winter soup that can be made in under 30 minutes. Jalapenos, cayenne pepper,

  • Serves 8
  • Prep 5 minutes
  • Cook 22 minutes

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Southwestern Shrimp Chowder

There’s also lots of corn and some onion, garlic, and red bell pepper in this soup for flavor. With a thick and creamy texture, it is hard to resist.

Southwestern Shrimp Chowder in a blue Dutch oven.

How Spicy Is This Chowder?

The chowder has a fair amount of heat from Cajun seasoning, salsa verde, jalapeno, and cayenne pepper. For extra spice, add a second jalapeno and/or increase the cayenne pepper to 1/2 teaspoon.

Make Ahead and Storage

This soup can easily be made a day in advance and reheated in a pot on the stove or in the microwave. Will keep in an airtight container in the refrigerator for 3 to 4 days.

Chowder topped with jalapeno slices in a blue bowl.

More Cold Weather Chowders To Try

Recipe

Southwestern Shrimp Chowder

A thick, creamy shrimp soup with corn and lots of spicy kick.

  • Serves 8
  • Prep 5 minutes
  • Cook 22 minutes

Ingredients

  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 medium onion, (diced)
  • 1/2 red bell pepper, (diced)
  • 1 jalapeno, (seeded and diced)
  • 2 garlic cloves, (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

  1. 1

    Melt butter over medium heat in a Dutch oven. Stir in flour and cook for 5 minutes, stirring constantly. Be sure heat is not too high. You don't want it to burn.

  2. 2

    Add onion and bell pepper and cook for 3 minutes, stirring frequently.

  3. 3

    Add jalapeno and garlic and cook for 1 minute.

  4. 4

    Stir in chicken broth, half-and-half, condensed cream of potato soup, cream style corn, Mexican corn, salt, pepper, Cajun seasoning, thyme, and cayenne pepper.

  5. 5

    Simmer for 10 minutes.

  6. 6

    Add shrimp and simmer another 3 to 5 minutes. Note: The shrimp will continue to cook in the hot liquid once you turn the heat off so be sure not to cook them too long.

Nutrition

  • Calories316 kcal

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