Poblano Corn Chowder with Shrimp Recipe

Poblano Corn Chowder with Shrimp Recipe

  • 4 tablespoons butter, room temperature
  • 2 tablespoons all-purpose flour
  • 1 medium onion, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 2 large poblano chilies, seeded, chopped
  • 2 (14.75 ounce) cans cream-style corn
  • 1 (16 ounce) package frozen corn kernels, thawed
  • 2 (14 ounce) cans low-salt chicken broth
  • 1 cup whipping cream
  • 2 teaspoons sugar
  • 1/2 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
  • 6 tablespoons chopped fresh cilantro
  1. Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
  2. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; saute until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
  3. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
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