Poblano Corn Chowder with Shrimp
Ready In: 45 mins
Serves: 6
Ingredients
- 2 tablespoons butter or 2 tablespoons canola oil
- 1 medium onion, chopped
- 3 celery ribs, chopped
- 2 large poblano chiles, seeded and chopped
- 2 (14 1/2ounce) cans cream-style corn
- 1 (16 ounce) package frozen corn kernels
- 2 (14 ounce) cans chicken broth (reserve 1/4 cup)
- 1 cup whipping cream (or lowfat evaporated milk)
- 2 teaspoons sugar
- 2 tablespoons flour
- 1 teaspoon red cayenne pepper (or to taste)
- 1 lb raw shrimp, peeled and deveined,chopped
- 6 tablespoons chopped fresh cilantro
- salt
- pepper
- hot sauce
Directions
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
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