Kozy Kitchen and Home

A Quick, Creamy, and Perfectly Spicy Weeknight Favorite.

If you’re in the mood for a creamy, satisfying chowder that brings a touch of Southwest flair to your dinner table, this Southwest Shrimp Chowder might be just what you need. Packed with plump shrimp, hearty potatoes, and seasoned corn, every spoonful delivers a rich blend of textures and flavors that’s both comforting and exciting.

This chowder comes together quickly and easily, making it perfect for busy weeknights. The secret to its thick, luscious consistency lies in mashing the potatoes after they’ve simmered in the broth, which helps create a velvety base without the need for heavy cream. Classic Old Bay seasoning infuses the chowder with a signature seafood flavor, while a generous amount of onion, garlic, and a dash of cumin add depth and warmth.

To finish, a scattering of fresh diced jalapeño on top gives each bowl the perfect kick of spice—just enough to wake up your taste buds without overwhelming them. Whether you’re a chowder enthusiast or trying it for the first time, this recipe is sure to become a staple in your household.

Ingredients

• 1 lb of raw shrimp, peeled and deveined
• 2 lbs of potatoes, peeled and diced into 1-inch pieces
• 1 can of Southwest Style Corn, drained
• 4 tbsp of butter
• 1 large onion, peeled and diced
• 4 cloves of garlic
• 2 tablespoons of flour
• 2 cups of milk
• 2 ½ cups of chicken broth
• 2 tsp of Old Bay Seasoning
• ½ tsp of Cumin
• 1 jalapeno, diced small (for garnish)
• Salt and Pepper to taste

Step by Step instructions

1. Peel and dice the onion. Peel and finely chop the garlic. Peel and dice the potatoes into 1-inch pieces, or smaller. Peel and finely dice the jalapeno, be sure to remove the seeds and ribs if you want less heat. Chop the shrimp into bite-sized pieces. Open the corn and drain off the liquid.
2. In a stock pot over medium heat, melt the butter and add the onion and garlic. Cook about 3 minutes, until the onion is softened.

3. Add the flour and stir until well incorporated, about 1 minute. Gradually add the milk, stirring well until fully incorporated.
4. Add the chicken broth, potatoes, 1 tsp of the Old Bay Seasoning (you’ll add the rest later) and the cumin. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender.
5. Once the potatoes are done, use a potato masher or spoon to mash them in the pan, leaving some larger chunks.

6. Add in the corn, shrimp, the rest of the Old Bay Seasoning (1 tsp) and generously salt and pepper. Cook 4 to 5 minutes, until the shrimp is pink and cooked through. Taste and adjust seasoning as needed.
7. To serve, spoon into bowls and top with diced jalapeno.

Tips and Serving Suggestions

• If you love heat, increase the spice level by adding some of the diced jalapeno (including the seeds and ribs) to the broth with the potatoes. 
• If you like a cheesy chowder, top your bowl with some shredded cheddar, or your favorite cheese.
• Check out this recipe for some soft homemade Italian Bread that you can serve on the side to soak up the broth! 

Enjoy!