Poblano Corn Chowder With Shrimp

Recipe Ingredients

4 tablespoons	60ml	Butter - (1/2 stick) - room temperature
2 tablespoons	30ml	All-purpose flour
1 tablespoon	15ml	Onion - coarsely chopped (medium)
3		Celery stalks - coarsely chopped
2		Poblano chilies - seeded, chopped (large)
2		Cream-style corn - (14 3/4 to 15 oz ea)
1		Frozen corn kernels - (16 oz) - thawed
2		Low-salt chicken broth - (14 oz ea)
1 cup	237ml	Whipping cream
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Cayenne pepper
1 lb	454g / 16oz	Uncooked shrimp - peeled, deveined,
		And coarsely chopped
6 tablespoons	90ml	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; saute until soft, about 6 minutes.

Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.

Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

This recipe yields 12 first-course or 6 main-course servings.

Source:
Bon Appetit, September 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.