Poblano Shrimp Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had. Not for those highly concerned with fat grams but worth the splurge even if you are. Great served alongside a meal of soft tacos. I frequently use Better than Bouillon as a base and I think the lobster and vegetable are equally good. If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk. Ingredients:
2 (15 ounce) cans white creamed corn |
1 lb fresh shrimp, peeled and diced |
1 poblano pepper, seeded and finely diced |
1/2 large onion |
3 stalks celery |
1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base |
1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper |
1 teaspoon fresh cracked black pepper |
2 tablespoons margarine |
kosher salt |
1/3 cup sugar |
1/2 cup butter, melted |
1/2 cup white flour |
1 pint heavy cream |
1 pint half-and-half |
1 quart whole milk |
Directions:
1. Puree onion and celery in food processor and drain liquid.
2. In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
3. When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
4. Bring to a boil then reduce heat and simmer slowly.
5. For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
6. Add corn, stir well.
7. Adjust taste with salt, sugar, and chili de arbol as desired.
8. May serve immediately or simmer slowly until ready to serve.
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