Corn, Black Bean and Shrimp Chowder

Corn, Black Bean and Shrimp Chowder
Corn, Black Bean and Shrimp Chowder

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Prep time

35m

Total time

35m

Yields

6

Servings

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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® 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.

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Ingredients

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tbsps

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

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1

large onion, chopped

cup

GOYA® Recaito

1

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

1 can (15.5 oz.)

GOYA® Low Sodium Black Beans, drained well

1 jar (4 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

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

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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.

Recipe Tags

Main Dishes Appetizers & Snacks South America Under 40

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