Cook pork chorizo in a medium stockpot over medium heat for 8 to 10 minutes or until cooked through (165 degrees), stirring occasionally to break into crumbles. Drain and discard drippings.
Chow down on this budget-friendly creamy corn chowder made with ground chorizo, canned corn, and fresh shrimp.
Servings and Ingredients
|1 (9-oz.) pkg. Mexican ground pork chorizo|
|2 (14.75-oz.) cans Hy-Vee cream-style golden corn|
|¼ c. Hy-Vee cornstarch|
|1 (32-oz.) container That's Smart! chicken broth|
|2 c. Hy-Vee Short Cuts chopped white onions|
|2 tbsp. fresh lime juice|
|1 serrano pepper, seeded and chopped|
|2 clove(s) garlic, minced|
|2 c. Hy-Vee Fish Market frozen cooked, peeled, & deveined tail-on shrimp, thawed|
|That's Smart! oyster crackers, for serving|
|Lime wedges, for garnish|
|crumbled Cotija cheese, for garnish|
Things To Grab
- Medium stockpot
- Serving bowls
Stir in corn and cornstarch. Add chicken broth, white onions, lime juice, serrano pepper, and minced garlic. Bring to a simmer. Simmer 6 to 8 minutes or until slightly thickened, stirring often. Add shrimp; heat through (145 degrees).
To serve, ladle chowder into serving bowls. Top with oyster crackers. Garnish with lime wedges, crumbled Cotija cheese, and cilantro, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 120mg
- Sodium: 1300mg
- Total Carbohydrates: 28g
- Protein: 18g
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