Shrimp Black Bean And Corn Chowder Recipes

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SHRIMP, BLACK BEAN, AND CORN CHOWDER



Shrimp, Black Bean, And Corn Chowder image

Number Of Ingredients 6

1 (11-ounce) jar black bean salsa such as Southwest salsa, mild or medium heat level
1 1/2 cups corn kernels, canned or frozen
1 (14-ounce) can chicken broth
1/2 teaspoon dried Italian seasoning
12 ounces peeled and cleaned shrimp (any size) thawed if frozen
salt and ground pepper to taste

Steps:

  • Combine the salsa, corn, broth, and seasoning in a saucepan, and heat to a simmer over medium heat. If the shrimp are large, cut them into bite-size pieces add to the pan and simmer for a minute more, until the shrimp are firm. Season with salt and pepper, and serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

SHRIMP AND BLACK BEAN SOUP



Shrimp and Black Bean Soup image

Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

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