Chipotle Shrimp Chowder

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 cup Carrots
  • 1 cup Celery
  • 1 Cilantro
  • 2 cups Corn, frozen
  • 2 cups Red potatoes
  • 1 cup Yellow onion

• Canned Goods

  • 1 7 ounce can La morena chipotle peppers in adobo

• Baking & Spices

  • 1/2 cup All-purpose flour

• Dairy

  • 1 cup Butter
  • 1 qt Half and half

Found on horsesandheels.com

Ingredients

• 1 cup diced yellow onion
• 1 cup thinly sliced carrots
• 1 cup chopped celery
• 2 cups diced red potatoes
• 2 cups frozen corn
• 1 cup butter
• ½ cup all-purpose flour
• 1 quart half and half
• 1 7 ounce can La Morena® Chipotle Peppers in Adobo
• 1 pound peeled shrimp
• cilantro for garnish

Directions

• Add the onion, carrots, celery, potatoes, and corn to a large skillet. Cover with water and cook until tender.
• Meanwhile melt the butter in a large pot. Whisk in flour until smooth. Stir in half and half and whisk slowly until thick over a medium heat.
• Mix in the Chipotle Peppers in Adobo, chopping up the large peppers.
• Drain the vegetables, reserving one cup of vegetable water. Add the water and vegetables to the large pot.
• Finally add in the shrimp, cook for just a few minutes and serve.
• Add salt and pepper to taste. Garnish with cilantro and serve with chips.