Poblano Corn Chowder with Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 tablespoon(s) butter |
1 whole(s) onion chopped |
3 stalk(s) celery sliced |
2 1/2 tablespoon(s) canned diced jalapeno chiles |
2 can(s) corn drained |
2 can(s) creamed corn |
28 ounce(s) chicken broth |
1 cup(s) milk |
2 tablespoon(s) flour |
1/2 teaspoon(s) cayenne pepper |
1 pound(s) rock shrimp |
4 tablespoon(s) cilantro |
Directions:
1. Melt butter in large pot over medium-high heat. Add onion, celery, and chiles; saute until soft (about 6 minutes). Add corn, creamed corn, and broth; bring to a boil. Reduce heat. Whisk milk, flour, and cayenne together. Stir in milk mixture; simmer 15 minutes. Add shrimp and cilantro and simmer until shrimp are cooked through (about 15 minutes).
|
|