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Shrimp & Poblano Chowder


-2 Tbsp plus 4 oz peanut oil

-1 cup corn kornels (frozen, fresh or canned), roasted

-1 to 2 Tbsp peanut oil

-2 cloves whole garlic

-2/3 cup yellow onion, diced small

-2/3 cup Poblano peppers, diced (almost 2 whole peppers)

-1/2 pound medium shrimp 

-1/2 tsp cumin

-1/4 tsp white pepper

-6 Tbsp flour

-4 cups chicken broth

-1 cup heavy whipping cream

-optional: green onions (garnish)


-Preheat oven to 450 degrees. Line a baking sheet with foil and roast corn for 20 minutes.

-While corn is roasting, dice onion, garlic and poblanos (stem and seeds removed). Combine in a bowl and set aside.

-Combine cumin, white pepper and a pinch of salt. Set aside. Measure out flour and set aside.

-Once corn is roasted, add it to diced vegetables.

-Using a large stock pot, heat 2 Tbsp peanut oil on high and add vegetables. Saute for a minute or two then add shrimp and spices. Let saute for another 2-3 minutes.

-Add flour and the rest of the peanut oil and stir to form a roux. The shrimp and veggies will be coated and bready when done, about 3-4 minutes.

-Add heavy cream and chicken stock. Bring chowder to boil, stirring continuoulsy with a whisk. Once boiling, turn heat to low and let simmer uncovered for 30 minutes.

-Serve with green onions and crunchy bread. Enjoy!

Tags: blue mesa, tex mex recipe, chowder recipe, shrimp chowder, poblano peppers, seafood recipe, southwestern recipe, easy cheap southwestern recipe


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