• Poblano Corn Chowder With Shrimp

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Poblano Corn Chowder With Shrimp


Bon Appétit, September 2002 Sundown Cafe, Atlanta, GA


Active time: 1 1/2 hr Start to finish: 1 3/4 hr


Makes 12 first-course or 6 main-course servings.

4 tbsps (1/2 stick) butter, room temperature
2 tbsps all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-oz cans cream-style corn
1 16-oz package

Cooking Instructions
Step 1 Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Step 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; saut 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.
Step 3 Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Step 4 * Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.