Hatch Green Chile Corn Chowder Recipe with Blackened Shrimp

🧂 Ingredients

• 2 tablespoon Olive Oil
• 2 tablespoon Minced Garlic
• 1 Onion Diced
• 5 cups Chicken Broth
• 6 Russet Potatoes
• 1 Bay Leaf
• 12 oz package Frozen Corn
• ½ teaspoon Smoked Paprika
• 1 Cup Hot Hatch Green Chile Roast
• ½ Cup Heavy Cream
• ½ Lime for serving (Optional - See Note)
• 1 Lb Medium Shrimp Peeled/Deveined Tail Off
• 4 tablespoon Unsalted Butter
• 2 tablespoon Blackened Seasoning

Instructions

• 1 Heat Olive Oil In a 6qt Dutch Oven and sauté onion until just starting to
  slightly brown.
• 2 Add Garlic and continue to sauté until fragrant.
• 3 Pour in Chicken Broth, potatoes, add the bay leaf, cover and bring to a slow
  boil until potatoes begin to soften.
• 4 Stir in Paprika, Heavy Cream, Hatch Pure Green Chile Roast, and Corn returning
  to boil and simmer for 45 minutes.
• 5 In a microwave safe bowl melt butter for about 35 Seconds then stir to
  completely melt.
• 6 Add blackened seasoning to the butter stirring to create a mixture.
• 7 In a separate bowl pour the butter mixture over the shrimp and stir to
  completely cover.
• 8 Heat a Cast Iron Skillet over medium high heat and add shrimp sautéing until
  cooked through and blackened on all sides.
• 9 Spoon the Chowder into bowls, top with a generous amount of shrimp, and garnish
  with two Lime wedges.

Nutrition Info