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Previous RecipeEcuadorian Shrimp with Coconut Sauce
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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® 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.
large onion, chopped
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
large (35-40 ct.) raw shrimp, peeled and deveined
Chopped cilantro, for garnish
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.
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.
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.
Very tasty and flavorful easy to make