Poblano Corn Chowder with Shrimp

Poblano Corn Chowder with Shrimp
Photo by Mark Thomas

Ingredients

  • 2 14-ounce cans low-salt chicken broth
  • 4 tablespoons butter
  • 6 tablespoons fresh cilantro
  • 3 celery stalks
  • 1 medium onion
  • 2 14 3/4- to 15-ounce cans cream-style corn
  • ½ teaspoon cayenne pepper
  • + 6 more ingredients
    • 2 tablespoons all purpose flour
    • 1 cup whipping cream
    • 2 large poblano chilies
    • 2 teaspoons sugar
    • 1 16-ounce package frozen corn kernels
    • 1 pound uncooked shrimp, peeled, deveined

Mix 2 tablespoons butter and flour in small bowl to blend; set aside. 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...

View full recipe at Epicurious

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