Southwest Shrimp and Corn Chowder Recipe (2024)

This was a nice soup, but it didn't have the heat or complexity to call it "southwest" or "chowder". my only change was that I infused more "shrimpy" flavor into the stock by using the shrimp shells cooked in chicken stock then draining the stock through a fine mesh strainer. It was nice & everyone liked it as a shrimp soup, just not as the name implies. I will continue my search for a "kickin" southwest shrimp & corn chowder. I really wanted to love it!

this was so good! I had to make a few modifications. I forgot to get a serrano pepper so I used a bit of red chili flakes and a pinch of cayenne. I also used veggie stock because I need part for a recipe tomorrow. I cut up the shrimp and used canned potatoes instead of the hashbrowns -- again because I had them on hand. And I used frozen corn--I don't keep canned corn on hand. Hubby and I both really like this one and will keep it in the soup rotation. Thanks for sharing!

Needed just a little spicer for my husband and I. He put some Chipotle Tabasco in, and it was perfect.

My guests loved this chowder! Easy and delicious...what could be better!

Replaced chiles with roasted poblano - I used 3 large. Added an additional can of creamed corn and extra chicken broth. Very good. The quesadillas did not need additional peppers or chopped onions; plain, cheesy quesadillas are fine.

Loved this recipe. Like others, I bought larger shrimp and cut them into smaller pieces. Might throttle back on the hots the next time, but a really great recipe!

Delicious and warming on a cool night. Reduced recipe by half and found that it was a bit spicy so might reduce the Serrano a bit more next time. Definitely a keeper and easy. Followed suggestions to par-boil potatoes and used fresh corn because I had it.

Unbelievable flavor, and beautiful to look at too! Thanks to suggestions I read here, I upped the cumin to 1 1/2 tsp, and added some coriander. I didn't use the serrano, but found the soup to be hot enough with the can of chopped chilis. I thought a pound of shrimp seemed like a lot in this soup--next time i'd use less. The soup tastes like it was made with cream, even though I used 1%. Rave reviews from the family. I served it with cornbread, which we broke up and put right in the soup as "croutons." Will make again.

Made this last night and it was delicious. I used one jalapeno pepper instead of serrano, used a can of creamed corn and 1 1/2 cup frozen corn. I also finished it with 1/4 c heavy whipping cream to thicken a bit at the end. Not one drop left.

Delicious and simple! I made a few substitutions - frozen corn instead of canned corn and diced, cooked potatoes instead of the hash browns.

This was great! I added a can of creamed corn and a can of Rotel and left out the potatoes.

I made this dinner just about exactly as it was written, i did add extra serrano peppers to spice it up a little more! It was wonderful. My husband said it was one of the best meals I have made recently! Definitely a dinner to make again!!

Just made this the other night. Added one can of cream of corn to enhance the flavor and used a jalapeno to replace the Serrano chile; skipped the packaged hashbrowns and used one russet potato instead. Great flavors and will add to the rotation. Would also try added shredded chicken in place of the shrimp.

I really enjoyed this soup, I did make some changes though. Instead of a serrano, I used a full red pepper, I did not use potato's since I am limiting carbs, and I used 1% milk. The soup thickened up nicely and it was very hearty and a delicous lunch. The only thing that seemed a little off was the portion size, it says about 1 cup for 6 servings and I got just under 4. With the changes to the recipe and doling out three 1.25C servings for lunchs the calorie content was about 235 per serving.

This is a fabulous recipe! Creamy and rich but without the guilt. Made a few changes. Diced potatoes, cooked spearately and added them along with potato water to soup, Used sweet frozen corn, jalapeno, and extra diced canned chilies. Used a little extra flour so I could increase the liquid. I wanted a little more soupy but still thickened. I cut shrimp into bite size pieces. Delicious! I served it with cornbread that I added pepperjack cheese and the rest of the canned chilies from the soup. Will be making this again. Special enough for company.

This was really good! Something a little out of the ordinary.

I thought this was a terrific dish but I also altered it to use fresh uncooked corn; and I diced fresh potatoes and microwaved them to cook them off before adding to the soup. I added a bit of cornstarch and an extra serrano chili to thicken it up a little more and "kick it up a notch" and it came out just the way I wanted it. Great flavor.

Good recipe. I used fresh diced potatoes and frozen corn instead of frozen hash browns and canned corn, and cubed tilapia in place of the shrimp. I also added some fat-free slices of American cheese. I used evaporated skim milk instead of 2%--- it's thick and rich without the fat. I like my soup a little thinner, so I added more chicken broth. Served it with sliced cucumbers in a vinegar/sugar marinade. Wouldn't serve to company, but it was a nice way to have a fish dinner.

This was a decent soup. The changes I made were using a jalepeno in place of the serrano and fresh corn over the canned. And I cut the shrimp into bite-size pieces. Other than that, I followed it pretty closely. I may make it again, but not until the cooler months when I'm more inclined to enjoy a bowl of hot soup or chowder. It's been too hot lately to enjoy this kind of meal.

This was an ok dish. I follwed the recipe exactly as it was written. I wouldn't consider it a chowder because it was too light to be a chowder. It was easy and quick to make and I paired it with ready made quesadillas for a weeknight dinner. It was a bit spicy for my husband, but not for me.

Fabulous! Made exactly as noted in the recipe. The only "modification" (if you can even call it that) is that I used fresh corn from the garden. Nice consistency, pretty in the bowl, and great mix of flavors. Served it with homemade guacamole and home made tortillas (yes, really) To really appreciate the recipe and rate it fairly make it exactly as is..I can't see how you could say this one needs "modifications" because it's such an interesting combination of flavors. Will keep in the recipe file for my new central american husband.

I made a little more than recipe called for and added about a tsp. of old bay seasoning when I added the salt. I also added extra cumin (love the stuff) and as reviewer "carolfitz" did, I simmered the shrimp shells in the chicken broth before adding to chowder...this chowder was on the money!

Very good. Used 1lb large shrimp rather than small and skim milk rather than 2%. Made to recipe except simmered the shrimp shells in the broth, then strained and discarded solids before adding broth to soup pot -- this gave a bit more flavor, I think. Served with the recommended quesadillas. Great summer supper.

Very tasty but you must make the quesadillas with it. The recipe on pg 124 in April 2009 for the quesadillas with pickled jalapenos & green onions is a great side - the peppers are mild and not very hot once you chop them up.

Not such a nice flavor to it. There are better shrimp soup/stew recipes out there.

I thought this was pretty good but a little rich for my tastes. Also, I felt there was way too much shrimp in it. Wish I'd taken the advice of another reviewer and chopped the shrimp into smaller pieces and also used much less. The flavors were good and it was definitely very spicy! Don't think I'll make it again or, if I do, will use far fewer shrimp!

This is one of our favorite go-to recipes for the week. I love anything I can throw into one pot but doesn't taste like it.

Makes a lovely thick and flavorful chowder. It doesn't taste "light" and it's quick to prepare. Appropriate for company. Next time I'll try with 2 cups milk and maybe just a tad less shrimp. Leftovers heated well too.

This chowder was so yummy and hearty! Only minor revisions to recipe. Used 1%milk to reduce fat content and the consistency was still nice and thick. Used easy-peel extra large shrimp, which made prep a snap! Cut the shrimp into thirds. Also added more cumin and salt (I know, shame on me with the salt!). The serrano pepper provided for plenty of heat!!! If you don't like spicy, you might want to reduce the amount by half. Can't wait to share with my WW group.

I sliced the shrimp lengthwise in half to make them bite-sized because who wants to eat soup with a fork and knife? Paired with a leafy green salad dressed with a basic vinaigrette, fresh fruit, and a couple of Tecates, this meal got rave reviews!

Fantastic! Followed recipe exactly except used frozen sweet corn instead of canned and chopped the large shrimp into small, bite size. Will make this for company. Would be good with corn bread as well.

This chowder is so easy to prepare! One dish and lightening fast! The flavor is amazing and it has become a "go to" staple in our household. It's a thick chowder and I sometimes add an additional cup of chicken broth to thin it, but either way, it's delightful!

Loved it. My wife couldn't get enough. I would do a better job of removing the serrano seeds next time, but it was still great. I used cilantro off the spice rack instead of fresh, otherwise followed it to a "T". Magnifico!

This soup is great! I made it exactly as written and it really hit the spot. The only thing I would change is to make it thicker somehow since I like my soups thick...maybe more flour??? I definitely will make it again.

Easy, Easy, Easy and OUTSTANDING!

Really good for a quick family dinner, but interesting enough to serve guests. This is a new favorite - "go to" recipe.

I LOVED this recipe, so did everyone else. I didn't have roasted red peppers so I omitted them - still turned out great. I'd like to make it more creamy next time - maybe a bit more flour. It is more of a fall or winter recipe in my opinion, so next time I'll make it in the cooler months.

This is a great weeknight recipe - very quick to put together! I didn't have serrano peppers, so I subbed 4 large red chilis from the garden. Kept everything else the same. Served with Baked Chiles Rellenos and Chipotle Black Bean Dip with Corn Chips from CL.

What a fabulous chowder! I have several from past CL issues and this is just as good as our other favorites. I will be making this again and again! It was so flavorful and with a salad made a perfect light supper! I did add just a bit of fresh thyme to the mix and I cut the shrimp into thirds so that they would be easier to eat, but other than that just followed the recipe. A definite winner!!

This recipe turned out absolutely flavorful and filling, and we did not feel like we were eating a "light" dish at all. I followed the recipe to a T, and it was perfect. I will definitely make this again. My family said it was the best chowder that I ever made! Soooo delicious!

This recipe turned out absolutely flavorful and filling, and I did not feel like I was eating a "light" dish at all. I took some of previous reviewers advice - I added twice the amount of serrano chile because I love heat, and twice the amount of cilantro because, well, I just love cilantro. I also used skim milk instead of 2%. Otherwise I followed the recipe to a T, and it was perfect. I will definitely make this often. Soooo delicious!

I made this recipe last night for my husband and I. It's very light and fresh and was so easy to make. My husband loved it! I added fresh ground black pepper and if I made it again I'd probably add one more serrano pepper. We like the heat and the crunch. I plan on making this with quesadillas next time we have dinner guests.

I thought this was a great soup. I made as the recipe directed. Too much for one, so gave 1/2 to friends, and I had it twice. I like my shrimp tender so I turned the soup off and stirred in the shrimp walked away for the bowl gave another stir and they were perfect. Because I wasn't going to eat it all that day, I only added the shrimp to the portion I was having at the time. I did find after the first serving that it was better to cut the shrimp into 3 pieces so I wouldn't burn my mouth. I loved the heat of the pepper, but I have sensitive family that would prefer to use a chili with less kick. So easy and good.

This is an excellent chowder. We practically licked the bowl. My changes: a full rounded teaspoon of both cumin and coriander put in with the peppers at the last minute before adding liquid, double the canned green chiles, add garlic, use only 1 cup broth, and thicken with 1/2 as much cornstarch in place of flour. With a simple cheese and olive quesidilla on the side, this fed three adults.

My husband and I really enjoyed this recipe but it was way too spicy for my children. Even my DH and I agreed that next time I should reduce the heat. I made it with jalapeno pepper which is not as hot as serrano and did not include any seeds. I can not imagine how hot it would be with serrano chile with seeds! We also think the cilantro was a little overpowering, but perhaps I used more than the recipe intended. Next time I will sub. jalapeno pepper for the chile and only use half the amount called for and reduce the cilantro. It is a keeper recipe and we will definately make it again.

Creamy and easy for a weeknight soup, and great with a quick quesadilla/salsa on the side. We love spicy food, but this is on the hot side. You would need to reduce the serrano and/or canned chiles if you didn't like heat.

I made this last weekend for myself and a friend and we both loved it! I used plain shredded hash browns instead of the Southern style and found that it made the chowder even creamier since most of the hash browns broke down. I used double the cumin to really kick up the flavor. I think is the perfect protein for this soup, as the sweetness of it and the corn really played off the spice of the peppers. I made the quesadillas which were a good idea, but think next time I will go with jalepeno cornbread. A great quick weeknight soup!

I thought this recipe was pretty good. I also used frozen cooked shrimp that I thawed, and in the end I also ended up using a little more salt. I think this has just the right amount of heat but those who are sensitive to peppers may want to use half of a serrano.

This was quite good with heavy modifications. I used a large yellow onion and a whole red pepper. Chopped 4 serrano chiles for added heat. Used a 7-oz. can of green chiles. Used Simply Potatoes with Onions. Used regular chicken broth and omitted additional salt. Used 1 rounded teaspoonful of cumin. Whisked flour into milk before adding; brought mixture just to a boil and added shrimp. Cooked for about 3 minutes to get shrimp done -- I used large shrimp, so cooking time would be shorter for smaller ones. With all those modifications, my husband ate a big bowl and remarked that it's a "keeper." I served it with corn muffins. It's a quick and easy weeknight meal, and I will definitely make it again.

I made this chowder last night and could not believe this was a light recipe. The soup was creamy and tasty, and it felt like a great chowder you get in a restaurant without all the fat. I did not have cumin or the chili it calls for, so I did not put that. I also omit the cilantro because I was too busy to chop it. The soup cooks in no time and the result is incredible. Note: I couldn't find uncooked shrimp, so I used cooked thawed shrimp instead and I seasoned it to my taste.

Awesome!! Whole family loved it. Next day was still great. I made some substitutions. I used jar roasted red peppers, chopped. I took (5) hash brown patties and cubed them. After cooking down it left a rice like texture. I didn't have cumin, substituted curry. After tasting, it needed something. I added 1/2 cup shredded mozzerella cheese.

Was a good dish, don't know if I'll make it again though....so many soups, so little time! I used regular diced hashbrowns, would just dice some potatoes instead....healthier! Used a can of plain corn. Added a little more salt. Was a bit spicy, so would only use half a serrano and remove the seeds. My friend really enjoyed it....it just wasn't my favorite.

I usually love Cooking Light recipes, but this one was definitely not a winer. I found the flavor to be really bland with no complexity and the shrimp was not a good accompaniment to the creamy soup base. I actually threw this out and ordered take-out instead. Gross!

I loved this chowder. I will definately make it again. The only thing I did differently was substitute curry powder for the ground cumin. And that was only because I was out of the cumin. It was still excellent. Next time I may try it with Chicken instead of shrimp

Absolutely delicious! I used a cup of heavy cream because I forgot to pick up milk at the store. I also used about 1/2 pound of frozen shrimp--I actually think a little less shrimp would be better. This soup could stand on it's own without it too. I made simple cheddar quesadillas on whole wheat tortillas. I will definitely make this again. Can't wait to eat the leftovers!

Great recipe, especially on a chilly evening. My market only had 12 oz packages of medium shrimp, and I didn't notice a difference. I also used frozen corn because I always make that substitution for canned. The quesadilla was a nice accompaniment, though I played around with that a little. I forgot the cilantro at the store, but it still was great. I've popped a container in the freezer to see how it holds up.

Delicious soup! It makes quite a bit, so plan for leftovers if you have a small family.

Loved it! Very easy to make and great flavor. I substituted fresh roasted hatch chili peppers instead of canned, which added a ton of flavor. I also used large shrimp and skim milk because of what I had on hand. Both turned out to be great substitutions. This is a great chowder that makes a meal on its own!

outstanding

I made this for dinner last night and it was a hit. So easy and flavorful even though there isn't a lot that you have to put into it. My husband had 3 bowls and it was even better the next day. Going to try it with shredded chicken next.

The soup base is extremely flavorful, although a little on the spicy side. The shrimp really didn't add much to the dish, if I try it again I might try shredded chicken instead. The combo of the soup and quesadilla was excellent!

I loved this recipe; it was easy to put together and I loved the southwestern flavors. I used frozen corn instead of canned because I had it on hand and a jalapeno since our local farmer's market didn't have serrano. Then I used the remaining cilantro, green onions and jalapeno in the quesadilla. Great and easy!