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Shrimp, Corn & Chile Chowder
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2 tablespoons Land O Lakes® Light Butter with Canola Oil

1 large (1 cup) onion, chopped

1/4 cup all-purpose flour

1 (4-ounce) can chopped green chiles, undrained

1 1/2 cups Land O Lakes® Fat Free Half & Half

1 (14.5-ounce) can low sodium chicken broth

1 (15-ounce) can whole kernel corn with red and green peppers, drained

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound fresh or frozen medium raw shrimp, shelled, deveined, rinsed

2 tablespoons chopped fresh cilantro

How to make

  1. STEP 1

    Melt Light Butter with Canola Oil in 4-quart saucepan; add onion. Cook over medium-high heat 2-3 minutes or until onion is tender. Add flour and chiles; continue cooking, stirring constantly, 1 minute.

  2. STEP 2

    Stir in half & half, chicken broth, corn, cumin, salt and pepper. Continue cooking, stirring constantly, 5-7 minutes or until slightly thickened. (Do not boil.) Stir in shrimp; continue cooking 2-3 minutes or until shrimp turn pink. Stir in cilantro.

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