Southwestern Shrimp Chowder

Ingredients

• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 medium onion,, diced
• 1/2 red bell pepper,, diced
• 1 jalapeno,, seeded and diced
• 2 garlic cloves,, minced
• 1 cup chicken broth
• 2 cups half-and-half
• 1 can condensed cream of potato soup
• 1 (15-ounce) can cream-style corn
• 1 (11-ounce) can Mexican corn,, drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons Cajun or Creole seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper.
• 1 1/2 pounds medium to large shrimp, peeled and deveined.

Steps

1. 1

   Melt butter over medium heat in a Dutch oven. Stir in flour and cook for 5 minutes, stirring constantly. Be sure heat is not too high. You don't want it to burn.

2. 2

   Add onion and bell pepper and cook for 3 minutes, stirring frequently.

3. 3

   Add jalapeno and garlic and cook for 1 minute.

4. 4

   Stir in chicken broth, half-and-half, condensed cream of potato soup, cream style corn, Mexican corn, salt, pepper, Cajun seasoning, thyme, and cayenne pepper.

5. 5

   Simmer for 10 minutes.

6. 6

   Add shrimp and simmer another 3 to 5 minutes. Note: The shrimp will continue to cook in the hot liquid once you turn the heat off so be sure not to cook them too long.