Poblano Corn Chowder with Shrimp

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

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

Directions:

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 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.
3. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
4. * Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

By RecipeOfHealth.com