The Pioneer Woman Tasty Kitchen
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Chipotle Shrimp Chowder

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A twist on traditional clam chowder.

Ingredients

  • 1 cup Diced Yellow Onions
  • 1 cup Sliced Carrots
  • 1 cup Chopped Celery
  • 2 cups Diced Red Potatoes
  • 2 cups Corn
  • 1 cup Butter
  • ½ cups All-purpose Flour
  • 1 quart Half-and-half
  • 1 can (7 Oz. Size) Chipotles In Adobo
  • 1 pound Peeled Shrimp
  • Salt And Pepper, to taste
  • Fresh Cilantro For Garnish

Preparation

Add onion, carrots, celery, potatoes, and corn to a large skillet. Cover with water and cook until tender.

Meanwhile, melt butter in a large pot. Whisk in flour until smooth. Stir in half-and-half and whisk slowly over medium heat, until thick. Mix in chipotle peppers in adobo, chopping up the large peppers.

Drain the vegetables, reserving 1 cup of vegetable water. Add reserved water and vegetables to the large pot. Finally, add in shrimp. Cook for just a few minutes and serve.

Season with salt and pepper to taste. Garnish with cilantro and serve with chips.

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2 Reviews

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patberard on 1.7.2017

This was delicious! It was a bit too spicy for our family’s taste and next time (and there will be a next time soon) I will use half of the chipotle peppers. But it was simple and delicious. Thank you ~

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Jennifer M. on 1.5.2017

This is marvelous! I altered the recipe slightly to suit our needs, but it still turned out super flavorful! We substituted the heavy cream for lactose-free milk and chicken broth, and used just a few peppers rather than the whole can (we figured that knocking down the dairy would probably require us to knock down the peppers too, so we wouldn’t catch on fire! lol).

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