- 1 tablespoon olive oil
- 1 yellow onion, diced
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- 3 cloves garlic, minced
- 2 large tomatoes, seeded and diced or 1 (14 oz.) can fire-roasted tomatoes
- 3 cups corn kernels
- 1 T. finely diced chipotle pepper in adobo sauce
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon salt
- 3 cups chicken broth
- 6-8 oz. raw shrimp, peeled and deveined
- ⅓ cup half and half - optional
In a large pot over medium-high heat, warm the olive oil. Add the diced onion and bell peppers; cook for 3-4 minutes until tender. Add the minced garlic and cook for an additional minute.
Add the diced tomatoes, corn kernels, diced chipotle pepper in adobo sauce, chili powder, cumin, and salt; cook for another 1 minute until fragrant.
Pour the chicken broth into the pot and give it a good stir to ensure everything is well combined. Reduce the heat to a simmer, and cook for 20 minutes.
Add the shrimp to the pot, pour in the half and half, stir to combine, and allow to simmer for an additional 5 minutes. As it does, taste and adjust salt and pepper as needed. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 40 minutes
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