Unusual recipes

Poblano Corn Chowder with Shrimp

Poblano Corn Chowder with Shrimp

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

12 first-course or 6 main-course Servings


  • 4 tablespoons (1/2 stick) 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 3/4- 15-ounce cans cream-style corn
  • 1 16-ounce package frozen corn kernels, thawed
  • 2 14-ounce cans low-salt chicken broth
  • 1/2 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
  • 6 tablespoons chopped fresh cilantro

Recipe Preparation

  • 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 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.

  • Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

Recipe by Sundown Cafe Atlanta GAReviews Section

Watch the video: CORN CHOWDER Poblano Style COOKBOOKS (May 2022).