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This satisfying chowder makes 12 first-course or 6 main-course servings.
Ingredients
1/2 pound red potatoes
1 red bell pepper, roasted, seeded, chopped
2 large poblano chilies, roasted, seeded, chopped
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
3 celery stalks, coarsely 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 cup half and half
2 teaspoons sugar (optional)
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh cilantro (optional)
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup half and half
2 teaspoons sugar (optional)
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh cilantro (optional)
Accompaniment
1 loaf of crusty bread
Preparation
Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Arrange the pepper and chilies on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400°F. Roast them until they are charred all over and tender inside, turning them frequently to ensure that they blacken evenly, about 30 minutes in the oven, but less time by the other methods. Enclose in plastic bag 15 minutes. When the pepper and chilies are cool enough to handle, take the peel off the skins using your fingertips, cut the pepper and chilies in half, and remove and discard the stems, ribs, and seeds. (Do not do this under running water; it will wash away some of the delicious smoky flavor.) Cut the roasted, peeled, and seeded pepper and chilies into small pieces and set aside.
Mix 2 tablespoons butter and flour in small bowl to blend and set aside. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture; sauté until soft, about 6 minutes. Add cooked potatoes, roasted pepper and chilies, creamed corn and next 5 ingredients (frozen corn kernels, chicken broth, half and half, sugar, cayenne pepper); bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with cilantro and enjoy!
Cooks Notes
· For an added zest top with cheddar cheese and/or sour cream
You may substitute the following:
· Flat leaf Italian parsley for cilantro
· Crabmeat for shrimp
· Anaheim chilies for poblanos chilies
This satisfying chowder makes 12 first-course or 6 main-course servings.
Ingredients
1/2 pound red potatoes
1 red bell pepper, roasted, seeded, chopped
2 large poblano chilies, roasted, seeded, chopped
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
3 celery stalks, coarsely 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 cup half and half
2 teaspoons sugar (optional)
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh cilantro (optional)
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup half and half
2 teaspoons sugar (optional)
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
2 tablespoons chopped fresh cilantro (optional)
Accompaniment
1 loaf of crusty bread
Preparation
Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Arrange the pepper and chilies on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400°F. Roast them until they are charred all over and tender inside, turning them frequently to ensure that they blacken evenly, about 30 minutes in the oven, but less time by the other methods. Enclose in plastic bag 15 minutes. When the pepper and chilies are cool enough to handle, take the peel off the skins using your fingertips, cut the pepper and chilies in half, and remove and discard the stems, ribs, and seeds. (Do not do this under running water; it will wash away some of the delicious smoky flavor.) Cut the roasted, peeled, and seeded pepper and chilies into small pieces and set aside.
Mix 2 tablespoons butter and flour in small bowl to blend and set aside. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture; sauté until soft, about 6 minutes. Add cooked potatoes, roasted pepper and chilies, creamed corn and next 5 ingredients (frozen corn kernels, chicken broth, half and half, sugar, cayenne pepper); bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with cilantro and enjoy!
Cooks Notes
- For an added zest top with cheddar cheese and/or sour cream
You may substitute the following:
- Flat leaf Italian parsley for cilantro
- Crabmeat for shrimp
- Anaheim chilies for poblanos chilies
