Poblano Corn Chowder with ShrimpMark Thomas
Recipe information
Yield
Makes 12 first-course or 6 main-course servings
Ingredients
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro
Preparation
Step 1
Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Step 2
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté 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.
Step 3
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Step 4
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Recipe notes
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