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Poblano Corn Chowder with Shrimp
Poblano Corn Chowder with Shrimp
http://www.epicurious.com/db/recipes/photos/107062.jpg 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 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. Makes 12 first-course or 6 main-course servings. I love corn chowder, and this one sounds pretty damn good. I would sub the shrimp out for crab, but that's just me. |
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