Poblano Corn Chowder With Shrimp

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.