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Southwest Shrimp and Corn Chowder

September 27, 2009

2 T olive oil
1 C chopped green onions
½ C chopped red peppers
2 T diced jalapeno 

½ C diced green chilies

3 T flour

3 C chicken broth
1 ½ C shredded potatoes
½ t salt
½ t cumin

16 oz corn
1 lb mini shrimp
2 T minced fresh cilantro (opt)

Sauté the first four ingredients until tender, add the green chilies and cook 1 min.  Stir in the flour, cook 1 min.  Add the broth gradually and bring to a boil.  Add the potatoes, salt and cumin.  Reduce to a simmer.  Stir in the remaining ingredients, heat through, and serve.  This recipe serves six.

This recipe is brought to you from the kitchen of Latigo Guest Ranch 


Sheryl M.

‘Thank you’ just seems so inadequate…It was honestly one of the best vacations I can remember.

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David & Judith F.

The horse riding was wonderful, the food excellent, the scenery breathtaking and your company very, very pleasant.

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We loved Latigo Ranch! It was our best vacation ever! Cabins were comfortable, food was scrumptious and the wranglers were wonderful.

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This has been our second consecutive visit and again it has equaled all expectations.

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