Elote-Style Corn, Shrimp & Potato Chowder

🥘 Ingredients

• ancho chili powder
  ½ tsp
• cilantro
  ¼ cup
• corn
  1 c
• cotija cheese
  ¼ cup
• cream sauce base
  ½ cup
• flour
  ¼ cup
• garlic powder
  ½ tsp
• lime
  1 piece
• olive oil
  1 tbsp
• onion
  1 medium
• pepitas
  1 tbsp
• potatoes
  1 lb
• salt
  ½ tsp
• shrimp
  8 oz
• southwest spice blend
  1 tsp
• veggie stock concentrate
  1 tablet
• water
  1 tbsp

🍳 Cookware

• medium bowl
• large pot

1. 

   1

   Wash and dry all produce. Peel and dice potatoes into ½-inch cubes. Peel and finely dice onion . Roughly chop cilantro . Halve and juice lime . Prepare shrimp , corn , cream sauce base , cotija cheese , pepitas , flour , ancho chili powder , garlic powder , and southwest spice blend .

   potatoes: 1 lb, onion: 1 medium, cilantro: ¼ cup, lime: 1 piece, shrimp: 8 oz, corn: 1 c, cream sauce base: ½ cup, cotija cheese: ¼ cup, pepitas: 1 tbsp, flour: ¼ cup, ancho chili powder: ½ tsp, garlic powder: ½ tsp, southwest spice blend: 1 tsp
2. 

   2

   Place potatoes in a medium bowl with water . Cover tightly with plastic wrap and microwave until slightly tender ⏱️ 5 minutes . They will finish cooking in the soup.

   water: 1 tbsp
3. 

   3

   Heat a large pot over medium-high heat. Add a drizzle of olive oil to coat.

   olive oil: 1 tbsp
4. 

   4

   Add the potatoes (careful when uncovering the bowl, as steam may release), veggie stock concentrate , water, and salt to the pot.

   veggie stock concentrate: 1 tablet, salt: ½ tsp