Ingredients
4
tbsp (1/2 stick) butter, room temperature
1
medium onion, coarsely chopped
3
celery stalks, coarsely chopped
2
large poblano chilies,* seeded, chopped
2
14 3/4- to 15-ounce cans cream-style corn
1
16-ounce package frozen corn kernels, thawed
2
14-ounce cans low-salt chicken broth
1
pound uncooked shrimp, peeled, deveined, coarsely chopped
6
tbsp chopped fresh cilantro
Directions
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; 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.
3.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
4.
* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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