Mexican Style Corn Chowder
Submitted by boroboys
Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minThis Mexican-style corn chowder is the kind of fast pantry-friendly dinner that proves cans and a few staples can deliver real comfort. Sauteed onion and green pepper form the savory base, then whole-kernel corn (juice and all), milk, and small canned shrimp simmer together. A cup of melted cheddar finishes the chowder into something thick and rich.
The “do not boil” warning in the directions is critical. Boiling milk-based chowders breaks the dairy proteins, leaving you with a curdled, grainy mess. Gentle simmering (just below a boil) lets the soup heat through without compromising texture.
Using canned shrimp instead of fresh keeps this recipe genuinely pantry-based. The small canned shrimp have already been cooked, so they only need warming through. Skip them or substitute fresh small shrimp added in the last 3 minutes if you have them.
Keeping the corn liquid in the chowder gives it natural sweetness and body. Most recipes drain canned vegetables; here the liquid is the point. It carries corn flavor and helps thicken the broth slightly.
A garnish of fresh cilantro brings the Mexican flavor profile home, while parsley keeps things milder for those who don’t like cilantro.
Pro Tips
- Add the cheese off direct heat. Stir it in once the chowder is hot but no longer simmering hard, so it melts smoothly without breaking.
- Use freshly grated cheese, not pre-shredded. Pre-shredded contains anti-caking agents that prevent smooth melting.
- Taste before adding salt. The canned shrimp, corn liquid, and cheese all bring sodium.
- Reheat gently on low, never high. Reheating mistreats the dairy the same way as boiling does.
Variations
- Add a chopped jalapeño or a teaspoon of chili powder to the saute for proper Tex-Mex heat.
- Stir in a drained can of diced green chiles for a Hatch-style chowder.
- Substitute crab or canned tuna for the shrimp, or skip seafood entirely for a vegetarian version.
Ingredients
Directions
Sauté peppers and onions in margarine in 2 quart saucepan.
Stir in whole kernel corn with its liquid and the drained shrimp.
Bring to a simmer.
Do not boil!!
Reduce heat and add cheese snack.
Mix and heat slowly until cheese is melted.
Garnish with parsley or cilantro.
Comments




You have "Trans-fat Free" under your picture and list Margarine as your first ingredient. Obviosly, you don't know... $#!+