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. 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 (15.25 oz. each) GOYA® Low Sodium Golden Corn
1 can (15.5 oz.) GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained well
1 jar (6.5 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
Directions:
Step 1
Heat olive oil in a large saucepot over medium-low heat. Add onion and cook until softened, 6 minutes. Stir in Recaito and cook for 1 minute. Add 4 cups of water, bouillon, and sweet potato. Increase the heat to high, bring to a simmer, and cook 6 minutes.
Step 2
Meanwhile, blend 1 can of corn and its liquid using a standard or handheld blender until smooth. Drain the remaining can of corn. Add the mixture to the saucepot, stir in blended corn and drained corn, black beans, pimientos, and half-and-half. Bring to a simmer. Gradually stir in flour until combined; simmer 2 minutes. Add shrimp and cook for 2 minutes. Turn off the heat, cover, and let stand until the shrimp are cooked through, about 5 minutes.
Step 3
Ladle into bowls, top with cilantro, and serve with crusty bread.
Prep Time: 35m/Total time: 35m/Yields: 6 Servings
