Corn, Black Bean and Shrimp Chowder
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.
Total Time
35m
Prep Time:35m
Yields:6 Servings
Ingredients
1½ tbsp.
1
large onion, chopped
⅓ cup
1
medium sweet potato, peeled and diced (½” dice)
2 cans(15.25 oz. each)
1 can
(15.5 oz.)
1 jar
(6.5 oz.)
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
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.
• 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.
• 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.
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account0
0 Reviews
Corn, Black Bean and Shrimp Chowder
Prep Time 35m
Total time 35m
Yields: 6 Servings
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.
Ingredients
1½ tbsp.
1
large onion, chopped
⅓ cup
1
medium sweet potato, peeled and diced (½” dice)
2 cans(15.25 oz. each)
1 can (15.5 oz.)
1 jar (6.5 oz.)
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
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.
