Hatch Verde Shrimp & Corn Chowder

Bring the vibrant flavors of the Southwest to your table with this Shrimp and Corn Chowder! Made with our Hatch Verde Tortilla Soup, this dish is a delightful blend of creamy richness and fresh seafood sweetness. Perfect for busy weeknights or cozy weekends, this hearty chowder comes together quickly and is sure to impress your family and friends.

• 1 jar Cookwell & Company Hatch Verde Tortilla Soup 
• 2 cups fresh or frozen corn kernels
• 1 cup diced potatoes (russet or Yukon gold)
• 1 cup heavy cream
• 1 pound large shrimp, peeled and deveined
• Chopped fresh cilantro (optional, for garnish)
• Lime wedges, for serving
• Salt and pepper, to taste

• Heat a large pot or Dutch oven over medium heat.
• Stir in the Hatch Verde Tortilla Soup.
• Add the diced potatoes and corn kernels, and bring the mixture to a gentle simmer. Cover and cook for 10–12 minutes, or until the potatoes are tender.
• Stir in the heavy cream. Adjust the seasoning with salt and pepper to taste.
• Add the shrimp to the pot and cook for 3–5 minutes, or until the shrimp turn pink and opaque.
• Ladle the chowder into bowls and garnish with fresh cilantro, if desired. Serve with lime wedges on the side for an added burst of flavor. Top with some oyster crackers for a classic crunch, or tortilla chips for a Mexican twist!