Written By: Amanda Sullivan @ The Red Table
When I was a kid, I couldn’t stand soup. Chili was disgusting, tomato soup was awful and don’t even get me started on chicken and dumpling soup.
Mostly, soup to me was just — boring. Of course, I didn’t like pizza until I was about 11 or 12, so, admittedly, I was a weird kid.
Not so anymore though. This fall I have been craving soups, and I’ve made at least one soup a week since the weather turned a bit cooler. From traditional beef chili, to white chicken chili, to loaded potato soup, I have been making a big pot of soup on Sunday or Monday so we can eat it throughout the week.
This week’s soup was an old favorite — Southwest Shrimp and Corn Chowder, adapted from Cooking Light. This was a recipe I’d found and made when my husband and I were dating and it has been in our rotation for the last several years. I have another Shrimp and Corn Chowder recipe on my blog, one I got from my aunt, but this one is lighter and comes with a kick.
Sometimes it can be tough to cook a really tasty, thick chowder without the use of heavy cream and other ingredients that aren’t the friendliest to your waistline, but this one manages to be creamy, hearty and delicious without a ton of added fat.
It’s also great with some bean and quesadillas as a side, or even just warm tortillas. A nice big mug of this, plus a cozy blanket, slippers and a good movie sounds like a perfect chilly weekend night to me!
Up next on our soup rotation: butternut squash soup, or French onion soup, or tomato-basil soup with grilled cheese croutons, or chicken taco soup, or….
Shrimp and Corn Chowder
slightly adapted from Cooking Light
2 T butter
1 c green onions, chopped
1 medium red pepper, chopped
1/4 c pickled jalapenos, chopped
3 T flour
1.5 c skim milk
1.5 c fat free reduced sodium chicken broth
2 c frozen potatoes O’Brien, thawed (potatoes with red & green peppers)
1 tsp salt
1/2 tsp ground cumin
1 15 oz. can of corn with green chiles (Mexi-corn)
1 lb frozen fully cooked shrimp, thawed (and peeled if necessary)
Melt the butter over medium-high heat in a large pot. Add the onions, pepper and jalapeno and saute for a couple minutes until they start to get tender. Add the flour and cook one minute, stirring constantly.
Stir in milk and broth, then add the potatoes, salt, cumin and corn and stir until thoroughly mixed. Bring the soup to a boil, and cook for five minutes or until thickened.
Stir in shrimp and heat through. Serve immediately.