Shrimp, Black Bean, And Corn Chowder

Serves: 4
Total Calories: 982


1 (11-ounce) jar black bean salsa such as Southwest salsa, mild or medium heat level
1 1/2 cups corn kernels, canned or frozen
1 (14-ounce) can chicken broth
1/2 teaspoon dried Italian seasoning
12 ounces peeled and cleaned shrimp (any size) thawed if frozen
salt and ground pepper to taste


Combine the salsa, corn, broth, and seasoning in a saucepan, and heat to a simmer over medium heat. If the shrimp are large, cut them into bite-size pieces add to the pan and simmer for a minute more, until the shrimp are firm. Season with salt and pepper, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 982
Calories from Fat: 68

This Shrimp, Black Bean, And Corn Chowder recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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