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Gulf Coast Corn Chowder with Shrimp and Pico de Gallo

  • Yield: 8 cups 1x




  • 1/2 large white onion (diced)
  • 1 medium poblano pepper (roasted, rough chopped)
  • 6 cloves garlic (chopped)
  • 3 tbs butter
  • to taste salt & pepper
  • 6 medium potatoes (peeled and diced)
  • 2 cups broth (veggie or chicken)
  • 1 can, 8 oz evaporated milk
  • 2 cups milk
  • 2 cups corn (frozen)
  • 1 1/2 tsp oregano (dried)


  • 1/2 pound medium shrimp (boiled with seafood seasoning )


  • 1 medium avocado (diced GARNISH)
  • 4 slices bacon (chopped GARNISH)
  • Pico de Gallo (Store bought or homemade SEE Below)

Pico de Gallo

  • 1/4 cup cilantro (chopped)
  • 1 medium jalapeño (finely chopped)
  • 1 medium tomato (diced)
  • 1/2 cup onion (chopped)
  • 1/2 medium lime,  juiced



  1. Render bacon, drain and set aside.
  2. Roast the poblano pepper over an open flame until all skin is charred black.
  3. Place charred pepper in a plastic bag until it cools.
  4. Rinse the pepper under running water to remove charred skin.
  5. Sauté onion, poblano, and garlic in butter, salt & pepper to taste.
  6. When the onion is clear, add potatoes and broth; bring to a boil, then simmer until potatoes are tender.
  7. Slightly mash some of the potatoes in the pot, leaving some chunks.
  8. When potatoes are done, temper the milk with warm broth from the pot to prevent curdling, then add milk and evaporated milk to the pot.
  9. Add corn, salt, pepper, and oregano.
  10. Bring to a light simmer, then reduce heat and simmer until corn is hot, about 15 minutes.


  1. Place 3-4 shrimp in each soup bowl.
  2. Add chowder, garnish with bacon, avocado, and pico de gallo.


Source:  Sherry Scott

  • Category: Main Dish


  • Serving Size: 1 1/2 cup
  • Calories: 621
  • Fat: 22.08 g
  • Carbohydrates: 88.1 g
  • Protein: 23.67 g
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