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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.