Poblano Corn Chowder with Shrimp

By carabara14

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

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

Preparation

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; 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.

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

* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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