Poblano Corn Chowder With Shrimp

Name: Poblano Corn Chowder With Shrimp
Ingredients: 2 tablespoons butter or 2 tablespoons canola oil; 1 medium onion, chopped; 3 celery ribs, chopped; 2 large poblano chiles, seeded and chopped; 2 (14 1/2 ounce) cans cream-style corn; 1 (16 ounce) package frozen corn kernels; 2 (14 ounce) cans chicken broth (reserve 1/4 cup); 1 cup whipping cream (or lowfat evaporated milk); 2 teaspoons sugar; 2 tablespoons flour; 1 teaspoon red cayenne pepper (or to taste); 1 lb raw shrimp, peeled and deveined,chopped; 6 tablespoons chopped fresh cilantro; salt; pepper; hot sauce

16 ingredients

10 steps

Ingredients

2 tablespoons butter or 2 tablespoons canola oil
1 medium onion, chopped
3 celery ribs, chopped
2 large poblano chiles, seeded and chopped
2 (14 1/2 ounce) cans cream-style corn
1 (16 ounce) package frozen corn kernels
2 (14 ounce) cans chicken broth (reserve 1/4 cup)
1 cup whipping cream (or lowfat evaporated milk)
2 teaspoons sugar
2 tablespoons flour
1 teaspoon red cayenne pepper (or to taste)
1 lb raw shrimp, peeled and deveined,chopped
6 tablespoons chopped fresh cilantro
salt
pepper
hot sauce

Directions

1

Chop onion, celery and poblano pepper.
2

Melt butter (or heat oil) in stock pot or Dutch oven.
3

Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
4

Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
5

Simmer 15 minutes to blend flavors.
6

Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
7

Add to soup mixture, and stir.
8

Add shrimp and cilantro.
9

Simmer about 5 minutes longer, until shrimp are cooked, and serve.
10

Pass the hot sauce.