Esquites Shrimp Chowder: A Delicious and Easy Recipe

Jalapeno Chicken Salad: Prepare to ignite your taste buds with a flavor explosion! Forget everything you thought you knew about chicken salad because this isn’t your grandma’s recipe (unless your grandma is secretly a culinary rebel!). We’re taking a classic comfort food and kicking it up several notches with the vibrant heat of fresh jalapenos.

Chicken salad, in its simplest form, has been a staple in American cuisine since the late 19th century. Originally a rather bland affair, it has evolved over the decades, incorporating various ingredients and regional twists. But this Jalapeno Chicken Salad is a modern interpretation, perfect for those who crave a little excitement in their lunch.

What makes this dish so irresistible? It’s the perfect balance of creamy coolness and spicy warmth. The tender chicken, combined with the crisp celery and the zesty jalapenos, creates a symphony of textures and flavors that will leave you wanting more. It’s incredibly versatile too! Enjoy it on crackers, in a sandwich, or even scooped onto a bed of lettuce for a light and refreshing meal. Plus, it’s quick and easy to make, making it ideal for busy weeknights or impromptu gatherings. Get ready to experience chicken salad like never before!

this Recipe

Ingredients:

• For the Esquites:
• 2 tablespoons olive oil
• 1 large white onion, finely diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen corn kernels (about 4 ears)
• 1 red bell pepper, finely diced
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice, plus more to taste
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For the Shrimp Chowder:
• 1 tablespoon olive oil
• 1 pound large shrimp, peeled, deveined, and cut into 1-inch pieces
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups chicken broth
• 2 cups Yukon gold potatoes, peeled and diced
• 1 cup heavy cream
• 1/2 cup half-and-half
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper to taste
• For Garnish (optional):
• Crumbled cotija cheese
• Lime wedges
• Chopped fresh cilantro
• Hot sauce

Preparing the Esquites:

Okay, let’s start with the esquites! This is going to add so much flavor to our chowder. Trust me, it’s worth the extra step.

1. Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Burnt garlic is no fun!
2. Add the Corn and Bell Pepper: Add the corn kernels and diced red bell pepper to the skillet. If you’re using frozen corn, no need to thaw it first. Stir occasionally and cook until the corn is tender and slightly charred, about 8-10 minutes. This charring is key for that authentic esquites flavor.
3. Spice it Up: Stir in the minced jalapeño (if using), chopped cilantro, lime juice, chili powder, and smoked paprika. Season with salt and pepper to taste. Remember, you can always add more spice later, so start with a little and adjust as needed.
4. Simmer and Set Aside: Reduce the heat to low, cover the skillet, and let the esquites simmer for another 5 minutes to allow the flavors to meld together. Once done, remove from heat and set aside. We’ll add this to the chowder later.

Cooking the Shrimp:

Now, let’s get those shrimp cooked to perfection! We want them tender and flavorful, not rubbery.

1. Season the Shrimp: In a bowl, toss the shrimp with olive oil, Old Bay seasoning, and cayenne pepper (if using). Make sure the shrimp are evenly coated. This will give them a nice kick!
2. Sauté the Shrimp: In the same skillet or Dutch oven (after wiping it clean), heat the remaining olive oil over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Be careful not to overcook them, as they will become tough.
3. Remove and Set Aside: Remove the cooked shrimp from the skillet and set aside. We’ll add them back in at the very end to keep them nice and tender.

Making the Chowder Base:

This is where the magic happens! We’re going to build a creamy, flavorful base for our chowder.

1. Sauté the Potatoes: Add the diced potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to soften slightly. This will help them cook evenly in the chowder.
2. Add the Broth: Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover the skillet, and let the potatoes cook until they are tender, about 10-15 minutes. You should be able to easily pierce them with a fork.
3. Create a Roux: While the potatoes are cooking, melt the butter in a separate small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux, and it will help thicken the chowder.
4. Thicken the Chowder: Gradually whisk the roux into the simmering broth and potatoes, making sure to break up any lumps. Continue to simmer, stirring occasionally, until the chowder has thickened to your desired consistency, about 5-10 minutes.
5. Add the Cream and Half-and-Half: Stir in the heavy cream and half-and-half. Heat through gently, but do not boil. Boiling can cause the cream to curdle.
6. Season to Taste: Season the chowder with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed.

Assembling the Esquites Shrimp Chowder:

Almost there! Now we’re going to bring everything together for the ultimate flavor explosion.

1. Incorporate the Esquites: Stir the prepared esquites into the chowder. This will add a burst of sweetness, spice, and texture.
2. Add the Shrimp: Gently fold in the cooked shrimp. We want to keep them warm without overcooking them.
3. Heat Through: Heat the chowder through gently, stirring occasionally, until everything is heated through. Be careful not to boil.

Serving and Garnishing:

Time to serve up this deliciousness! Get ready for some serious compliments.

1. Ladle into Bowls: Ladle the esquites shrimp chowder into bowls.
2. Garnish (Optional): Garnish with crumbled cotija cheese, lime wedges, chopped fresh cilantro, and a drizzle of hot sauce, if desired. These garnishes will add extra flavor and visual appeal.
3. Serve Immediately: Serve immediately and enjoy! This chowder is best enjoyed fresh.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño and cayenne pepper to your liking. If you prefer a milder chowder, omit them altogether.
• Vegetarian Option: For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth. You can also add other vegetables like zucchini or carrots.
• Smoked Flavor: For a deeper smoky flavor, use smoked paprika and add a few drops of liquid smoke to the chowder.
• Make Ahead: The esquites can be made ahead of time and stored in the refrigerator for up to 2 days. The chowder base can also be made ahead of time, but wait to add the shrimp and esquites until just before serving.
• Freezing: While this chowder is best enjoyed fresh, you can freeze leftovers for up to 2 months. However, the texture of the potatoes and cream may change slightly after freezing.

Conclusion:

This Esquites Shrimp Chowder isn’t just another soup recipe; it’s a vibrant celebration of flavor, a comforting hug in a bowl, and a guaranteed crowd-pleaser. I truly believe you’ll find yourself making this again and again. The sweetness of the corn, the smoky char, the succulent shrimp, and the creamy broth all come together in perfect harmony. It’s a dish that’s both familiar and exciting, offering a unique twist on classic chowder that will tantalize your taste buds.

Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a restaurant-quality experience in the comfort of your own home. Forget bland, boring soups – this Esquites Shrimp Chowder is bursting with personality! It’s the perfect way to elevate your weeknight dinner or impress guests at your next gathering. Plus, it’s a fantastic way to use up leftover grilled corn or shrimp, making it both delicious and resourceful.

But the best part? It’s incredibly versatile! Feel free to adjust the spice level to your liking by adding more or less chili powder or cayenne pepper. For a vegetarian option, simply omit the shrimp and add more vegetables like zucchini or bell peppers. You could even add a can of black beans for extra protein and fiber.

Serving Suggestions and Variations:

* Serve it hot with a dollop of sour cream or Mexican crema and a sprinkle of crumbled cotija cheese.
* Garnish with fresh cilantro, a squeeze of lime juice, and a few tortilla strips for added crunch.
* For a heartier meal, serve it with crusty bread or warm tortillas.
* Want to kick up the heat? Add a few drops of your favorite hot sauce or a pinch of red pepper flakes.
* For a smoother chowder, use an immersion blender to partially blend the soup before adding the shrimp.
* Consider adding a splash of tequila or mezcal for an extra layer of smoky flavor.
* If you’re short on time, you can use frozen corn instead of fresh. Just be sure to thaw it completely before adding it to the soup.
* For a richer flavor, use shrimp stock instead of chicken broth.

I’m so excited for you to try this recipe and experience the magic of Esquites Shrimp Chowder for yourself. I poured my heart into creating this recipe, and I truly believe it’s something special. It’s more than just a meal; it’s an experience.

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! I promise you won’t be disappointed. And most importantly, don’t be afraid to experiment and make it your own. Cooking should be fun and creative, so let your imagination run wild!

Once you’ve made it, I would absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavor? Share your photos and comments on social media using #EsquitesShrimpChowder or tag me in your posts. I can’t wait to see your creations and hear your feedback! Happy cooking! I hope this becomes a new favorite in your household, just as it has in mine. I’m confident that this Esquites Shrimp Chowder will become a staple in your recipe rotation.