Corn, Black Bean and Shrimp Chowder

Corn, Black Bean and Shrimp Chowder

(3)

Corn, Black Bean and Shrimp Chowder

Print Recipe

Prep time

35m

Total time

35m

Yields

6

Servings

Add to Recipe Box

Buy all ingredients to make this recipe from your local grocer:

What's this?

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Dig into a soul-warming, hearty and flavorful bowl of Corn, Black Bean and Shrimp Chowder tonight! Here, silky corn shares the spotlight with hearty GOYA® Black Beans or Low Sodium Black Beans to make a chowder with a smoother-than-velvet consistency and just the right amount of texture. Once the beans and corn are warmed through, fresh shrimp are added straight to the simmering broth, poaching gently in the liquid and releasing their fresh seafood flavor. The result: A chowder that’s uncommonly easy to prepare and uniquely delicious.

More
  • Ingredients
  • Directions

1

large onion, chopped

1

medium sweet potato, peeled and diced (½” dice)

2 cans (15.25 oz. each)

1 jar (6.5 oz.)

GOYA® Fancy Pimientos, drained and chopped

¾ cup

half-and-half

¼ cup

instant-dissolving flour

1 lb.

large (35-40 ct.) raw shrimp, peeled and deveined

Chopped cilantro, for garnish

Directions

Kitchen View

Step 1

Heat olive oil in large saucepot over medium-low heat. Add onion and cook until softened, 6 minutes. Stir in Recaito and cook 1 minute. Add 4 cups water, bouillon and sweet potato. Increase heat to high, bring to simmer and cook 6 minutes.

Step 2

Meanwhile, blend 1 can corn and its liquid using a standard or handheld blender until smooth. Drain remaining can of corn. To mixture in saucepot, stir in blended corn and drained corn, black beans, pimientos and half-and-half. Bring to simmer. Gradually stir in flour until combined; simmer 2 minutes. Add shrimp and cook 2 minutes. Turn off heat, cover and let stand until shrimp are cooked through, about 5 minutes.

Step 3

Ladle into bowls, top with cilantro and serve with crusty bread.

Tip by La Cocina Goya

• Substitute 8 ounces diced cooked chicken or ham for the shrimp.
• Make it a meal and serve with a tossed salad and crusty bread, or serve as a first course with your favorite croutons.

New from Goya

Recipe Tags

Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 40 on recipe-filter

Recipe Reviews

Lucia Diaz

Very tasty and flavorful easy to make

Return

Kitchen View

Print