Southwestern Shrimp Chowder is an ultra creamy winter soup that can be made in under 30 minutes. Jalapenos, cayenne pepper, cajun seasoning, and salsa verde give it some kick.
There’s also lots of corn and some onion, garlic, and red bell pepper in this soup for flavor. With a thick and creamy texture, it is hard to resist.
How To Make Southwestern Shrimp Chowder
Make a roux. Melt the butter in a Dutch oven and add the flour. Cook for 5 minutes. Be sure the heat is not too high.
Saute the onion and bell pepper for 3 minutes.
Add jalapeno and garlic and cook 1 minute.
Add all remaining ingredients EXCEPT shrimp.
Simmer for 10 minutes.
Add shrimp and cook for just 3 to 5 minutes.
How Spicy Is This Chowder?
The chowder has a fair amount of heat from Cajun seasoning, salsa verde, jalapeno, and cayenne pepper. For extra spice, add a second jalapeno and/or increase the cayenne pepper to 1/2 teaspoon.
Make Ahead and Storage
This soup can easily be made a day in advance and reheated in a pot on the stove or in the microwave. Will keep in an airtight container in the refrigerator for 3 to 4 days.
Be careful not to overcook the shrimp. They get dry and rubbery in texture when they are overcooked and they will continue to cook in the chowder after you remove them from the heat.
More Cold Weather Chowders To Try
- Crab and Corn Chowder
- Jalapeno Popper Corn Chowder– all the flavor of jalapeno poppers added to a creamy corn chowder.
- Cheesy Ham and Potato Chowder
- Crock Pot Corn Chowder– fresh corn, potatoes and lots of bacon.
- Spicy Chicken and Corn Chowder
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 medium onion, diced
- 1/2 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 2 garlic cloves, minced
- 1 cup chicken broth
- 2 cups half-and-half
- 1 can condensed cream of potato soup
- 1 (15-ounce) can cream-style corn
- 1 (11-ounce) can Mexican corn, drained
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper.
- 1 1/2 pounds medium to large shrimp, peeled and deveined.
- Melt butter over medium heat in a Dutch oven. Stir in flour and cook for 5 minutes, stirring constantly. Be sure heat is not too high. You don't want it to burn.
- Add onion and bell pepper and cook for 3 minutes, stirring frequently.
- Add jalapeno and garlic and cook for 1 minute.
- Stir in chicken broth, half-and-half, condensed cream of potato soup, cream style corn, Mexican corn, salt, pepper, Cajun seasoning, thyme, and cayenne pepper.
- Simmer for 10 minutes.
- Add shrimp and simmer another 3 to 5 minutes.Note: The shrimp will continue to cook in the hot liquid once you turn the heat off so be sure not to cook them too long.