Corn, Black Bean and Shrimp Chowder

Name: Corn, Black Bean and Shrimp Chowder
Prep time: 35M
Total time: 35M
Yield: 6 Servings
Ingredients: 1½ tbsp. GOYA® Extra Virgin Olive Oil; 1 large onion, chopped; ⅓ cup GOYA® Recaito; 2 packets GOYA® Reduced Sodium Powdered Chicken Flavored Bouillon; 1 medium sweet potato, peeled and diced (½” dice); 2 cans GOYA® Low Sodium Golden Corn; 1 can GOYA® Black Beans or GOYA® Low Sodium Black Beans, drained well; 1 jar 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

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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® <a title="Black Beans (1)" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a> or <a title="Low Sodium Black Beans" href="https://goya.com/en/products/low-sodium-black-beans" data-udi="https://goya.com/en/products/low-sodium-black-beans">Low Sodium Black Beans</a> 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

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Ingredients

1½ tbsp.

GOYA® Extra Virgin Olive Oil

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large onion, chopped

⅓ cup

GOYA® Recaito

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2 packets

GOYA® Reduced Sodium Powdered Chicken Flavored Bouillon

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

2 cans
(15.25 oz. each)

GOYA® Low Sodium Golden Corn

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1 can
(15.5 oz.)

GOYA® Black Beans, or <a href="/en/products/low-sodium-black-beans/" title="Low Sodium Black Beans">GOYA® Low Sodium Black Beans</a>, drained well

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1 jar
(6.5 oz.)

GOYA® Fancy Pimientos, drained and chopped

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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

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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.

• 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.

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