Southwest Shrimp and Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Pair quesadillas with a rich and creamy shrimp corn chowder for a delicious meal in about thirty minutes. Ingredients:
2 tablespoons butter |
1 cup chopped green onions |
1/2 cup chopped red bell pepper |
2 tablespoons finely chopped serrano chile (about 1 small) |
1 (4.5-ounce) can chopped green chiles, undrained |
3 tablespoons all-purpose flour |
1 1/2 cups 2% reduced-fat milk |
1 1/2 cups fat-free, less-sodium chicken broth |
1 1/2 cups frozen southern-style hash brown potatoes, diced, thawed |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1 (15.25-ounce) can whole-kernel corn with red and green peppers, drained |
1 pound peeled and deveined small shrimp |
2 tablespoons chopped fresh cilantro |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
2. Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.
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