Poblano Corn Chowder with Shrimp Recipe

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Category		Salads - Soups - Sidedishes
Sub Category		None

Ingredients

	4 tbsp. butter at room temperature (1/2 stick)
	2 tbsp. all-purpose flour
	1 coarsely chopped medium onion
	3 coarsely chopped celery stalks
	2 seeded/coarsely chopped large poblano peppers- I only use 1
	2- 14 3/4 -15 oz. cans cream-style corn
	2 -14 oz. cans low-salt chicken broth
	16 oz. frozen/thawed corn kernels
	1 c. whipping cream

	2 tsp. sugar
	1/2 tsp. cayenne pepper
	6 tbsp. cilantro- I don't use this
	1 lb. coarsely chopped uncooked, peeled, deveined shrimp


Instructions


Mix 2 tbsp. butter and all of the flour in a small bowl to blend. Set aside.


Melt the other 2 tbsp. of butter in a large pot over medium-high heat. Add onion, celery, and poblano peppers. Saute until soft for about 6 min. Add creamed corn, chicken broth, thawed corn, whipping cream, sugar, and cayenne pepper. Bring to a boil.


Reduce heat. Whisk in butter-flour mix. Simmer another 15 min. to blend flavors.


Add shrimp and cilantro. Simmer until shrimp is cooked through for about 5 mn. longer. Season with salt and pepper.


Serving Suggestions

Easy! Everybody loves this soup! A favorite!

Originally Submitted 8/24/2013

0 Out of 5 from 0 reviews

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