Poblano Corn Chowder With Shrimp

Poblano Corn Chowder With Shrimp
Poblano Corn Chowder With Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 4

    tablespoons butter - (1/2 stick) room temperature

  • 2

    tablespoons all-purpose flour

  • 1

    medium onion coarsely chopped

  • 3

    celery stalks coarsely chopped

  • 2

    large poblano chilies seeded, chopped

  • 2

    cans cream-style corn - (14 3/4 to 15 oz ea)

  • 1

    package frozen corn kernels - (16 oz) thawed

  • 2

    cans low-salt chicken broth - (14 oz ea)

  • 1

    cup whipping cream

  • 2

    teaspoons sugar

  • 1/2

    teaspoon cayenne pepper

  • 1

    pound uncooked shrimp peeled, deveined, and coarsely chopped

  • 6

    tablespoons chopped fresh cilantro

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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

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