At the 2000 National Pie Championship held by the American Pie Council, this pie took first place in the category “Pie for the New Millennium.” In keeping with the hectic lifestyles of the new millennium, Emily chose this recipe because it is quick, simple, and impressive for special occasions. Use a chocolate cookie crust from a shop to make this dish even quicker. Drizzle each plate with raspberry syrup when you’re ready to serve.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 poblano peppers, seeded and chopped
- 3 cloves garlic, minced
- 8 ounces chorizo sausage
- 1 (32 ounce) container chicken stock or broth
- 2 (14.5 ounce) cans Hunt’s® no salt added Petite Diced Tomatoes, drained
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (7 ounce) can salsa verde
- 1 ½ teaspoons ground cumin
- ½ teaspoon ground chipotle chile pepper, or to taste
- 1 pound cod fillets (or other firm white fish like halibut), cut into chunks
- 1 pound large raw shrimp, peeled, deveined
- 1 Chopped green onions
- 1 bunch Chopped fresh cilantro
- 1 Lime wedges
Instructions
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt’s tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 6 g |
| Sodium | 2006 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is Fantastic!!!! I felt like I was eating at a high end restaurant!. When I make it again, which will definitely happen often, I’m going to try something a bit different, just to try it. I may add some clams or mussels and perhaps Swai instead of cod. But it was super yummy just way it was!! Thank you for this recipe!
Loved this
Fantastic recipe, my family enjoyed it— I didn’t use fish— added calamari, mussels and clams— added a bit of Tabasco— wonderful! Thank you for sharing!!
Delicious!
Delicious!
Great flavor! Great recipe! Next time, I’ll add some carrots, potatoes, and zucchini.
I love this soup. This is a good recipe. I made two different batches. I doubled the shrimp since I did not have fish. I am a pescatarian so I left out the chorizo. I made a second batch for my boyfriend with chorizo. He is from El Salvador. He ate his soup with rice, corn tortillas, and Salvadoran cheese. I will make this again.
phenomenal
I followed the recipe exactly with 2 exceptions — I diced a canned chipotle chile instead of using the ground chile and I omitted the cod as suggested by previous reviewers. The soup was hearty and had quite a kick — just the way I like it! A party in my mouth! I’ll definitely be making this delicious recipe again!
I thought it was great as did my guests! I added a pound of mussels and doubled the chorizo with 42 oz of chicken stick! I will make it again!
This recipe is pretty good. I used Johnsonville chorizo and sliced it up and it was wonderful. (Target didn’t have original chorizo.) Very flavourful, just enough spice, but… the cod is a little too fishy tasting for me. Also, it doesn’t say where to add the salsa Verde so I just assumed to add it in step 2. I would make this again but maybe without the cod.
I will definitely make this dish again. It was really good w/ just enough spice to satisfy me but not too spicy for my husband.
This was very tasty! The only major changes I made were to use fresh tomatoes and fresh corn, because I had those on hand and wanted to use them up. Nice amount of heat, and I think you could easily modify the amount by how hot the salsa verde you use is.
I wasn’t able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn’t have quite the flavor I wanted until the next day. Really really nice flavors.
It had the nice slow roast spicy heat and was perfect as it. Next we’re going to try some mussels & clams, cioppino style. Its our new base for when we want a spicy tomato seafood stew. Yum!!
Excellent recipe! I stuck to the recipe but doubled it. I was hoping that it wouldn’t be to spicy for the family, they said it had a kick, but they loved it! I usually add Sriracha to whatever I eat, not this time. I loved it!