Mexican Shrimp and Corn Chowder
Courtesy of California Ripe Olives 4 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 6 oz. med shrimp, peeled and deveined |
| 1 Tbsp. olive oil |
| 2 c. corn kernels, canned or froz. |
| 1/4 c. Anaheim chili pepper, diced |
| 2 tsp. minced garlic |
| 1 c. Yukon gold potatoes, diced |
| 1 1/3 c. whole milk |
| 2/3 c. low sodium chicken broth |
| 1/2 tsp. ground cumin |
| 1/2 tsp. kosher salt |
| 2/3 c. black ripe olives, sliced |
| 1/2 c. tomatoes, seeded and chopped |
| 2 tsp. lime juice |
| 3 Tbsp. cilantro, chopped |
Directions:
1. Heat oil in a large saucepot over medium-high heat.
2. Add corn and sauté for 3-5 min. until golden. Stir in peppers and garlic, continue cooking for 1-2 min., 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 min. stirring occasionally, until potatoes are tender.
3. Add shrimp, olives, tomatoes and lime juice and cook for 3-4 min. until shrimp are pink. Sprinkle with cilantro and remove from heat.
