Mild poblano chiles in a creamy corn chowder.
The soup was served with Tuna Melts so I left out the shrimp.
I hope you have some cans of corn on hand, let's get cookin'...
butter, flour, onion, celery, poblano chiles, cream-style and whole kernel corn, chicken broth, cream, sugar, cayenne pepper, shrimp, and cilantro
After you finely chop the onion and celery in a food processor,
Add the creamed corn and the next 5 ingredients,
the whole kernel corn,
chicken broth and cream,
and the sugar.
I left the cayenne pepper out for our resident lightweight, but I do keep an assortment of chiles and hot sauce on the table.
Whisk in the flour and butter mixture, then simmer to blend the flavors.
Mmm rich creamy chowder.
Yes, I did dunk a corner of my sandwich into it.
Poblano Corn Chowder with Shrimp
12 first-course or 6 main-course
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
1. Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
2. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat.
Add onion-celery mixture; 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.
3. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
4. Fresh green chilies, often called pasillas; available at Latin American markets and
And that's that!