Poblano Corn Chowder
Source: All-recipes
Ingredients:
Directions
Notes: Very good, bit of a kick because I used 2 poblanos. I used 2 cups of heavy cream and 4 cups of milk, but next time I'd like 1 cup of heavy cream because J thought it was a tad rich. I added 2 diced russet potatoes, simmered the milk with shrimp shells to make a light stock. Whole foods doesn't sell creamed corn so I used a stick blender to roughly blend 2 cans of corn. I also used better than bouillon instead of lobster base. Butter instead of margarine and cut down the amount. Masa instead of all-purpose flour.
Froze portions because we were afraid of the shrimp going bad. Just defrost for like 8 minutes in the microwave and warm over the stove :)
Ingredients:
- 1/2 cup chopped onion
- 3 stalks celery, chopped
- 2 russet potatoes, diced
- 2 tablespoons butter
- 2 fresh poblano chile pepper, seeded and diced
- 1 cup heavy cream
- 4 cups milk
- 1 tablespoon lobster or chicken bouillon base
- 1 pinch ground dried chile de arbol or cayenne
- 1 teaspoon ground black pepper
- 2 Tbsp butter
- 3 Tbsp masa (corn flour)
- 2 (15 ounce) can cream-style corn
- 2 (15 ounce) can whole kernel corn, drained
- 1 pound shrimp, peeled, deveined, and diced
Directions
- While peeling the shrimp, simmer 4 cups of milk in a sauce pan and add the shrimp shells to the milk. Simmer for 20 minutes.
- Melt 2 tablespoons butter in a large heavy saucepan over medium heat. Stir in the onion and celery and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender.
- Strain the shrimp shells from the milk
- Mix in the strained milk and lobster base. Season with chile de arbol and black pepper. Add in the potatoes. Stirring often, bring to a gentle boil. Cook for 15 minutes, until potatoes are cooked.
- Melt in 2 tbsp butter in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
- Mix cream-style corn and whole kernel corn into the large saucepan mixture. Season to taste.
- Stir in the shrimp, and cook 2 minutes, or until opaque.
Notes: Very good, bit of a kick because I used 2 poblanos. I used 2 cups of heavy cream and 4 cups of milk, but next time I'd like 1 cup of heavy cream because J thought it was a tad rich. I added 2 diced russet potatoes, simmered the milk with shrimp shells to make a light stock. Whole foods doesn't sell creamed corn so I used a stick blender to roughly blend 2 cans of corn. I also used better than bouillon instead of lobster base. Butter instead of margarine and cut down the amount. Masa instead of all-purpose flour.
Froze portions because we were afraid of the shrimp going bad. Just defrost for like 8 minutes in the microwave and warm over the stove :)