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    Poblano Corn Chowder w/Shrimp


    Source of Recipe


    vjbme

    List of Ingredients




    4 tablespoon butter, divided in half
    2 tablespoon flour
    3 ribs celery, finely chopped
    1 medium onion, finely chopped
    2 poblano chili's seeded and chopped
    2 14.5-oz. cans creamed corn
    1 16-oz. bag frozen corn, thawed
    32 oz. chicken broth
    1 cup whipping cream
    2 teaspoon sugar
    1/2 teaspoon cayenne
    1 lb. uncooked shrimp, peeled, deveined, and coarsely chopped
    6 tablespoon freshly chopped cilantro
    salt/pepper to taste

    Recipe



    Make a roux from the 2 tablespoon melted butter and flour and set aside.

    Take remaining 2 tablespoon of butter and melt to sauté celery, poblano, and onion until tender. Then add the next 6 ingredients and bring to a boil. Make sure your roux is completely cool before adding at this point. I sometimes put mine in fridge if using soon after making. Whisk this in and simmer for about 15 minutes. Add the raw shrimp and all but 2 TBS of the fresh cilantro and cook for about 5 minutes - shrimp should be done then. salt and pepper to taste and garnish with remaining cilantro.


 

 

 


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