Shrimp & Poblano Chowder
INGREDIENTS
-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)
PROCEDURE
-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!