As many of your will remember, I’m not a fan of watery soups. The “Jewish penicillin” (homemade chicken soup) is something I just don’t want to eat but do about once a year, on Passover, because … well …. it’s Passover. Whether it has noodles, or a knoedle (Matzo Ball), or rice or anything else floating in it, I smile and politely pass.
But, give me a nice, thick, full of stuff chowder that can make my spoon stand up, well, now that’s my kind of soup. And that’s today’s offering. If you do the chopping the night before, and put the frozen corn in the fridge in the morning, all you have to do is combine everything and it won’t take long to get this hearty chowder ready to eat.
Alongside, a crisp salad and those Cheese Crackers with Herbs I mentioned the other day and voila….dinner is served. This will certainly take the chill out on these cold winter evenings! (And if you don’t want shrimp, no reason why some leftover, rotisserie or roasted chicken can’t be subbed instead.)
Poblano Corn Chowder with Shrimp
- 4 Tbsp. (1/2 stick) unsalted butter, at room temperature
- 2 Tbsp. flour
- 1 medium onion, coarsely chopped
- 3 celery stalks, coarsely chopped (no leaves)
- 3 poblano (pasillas) chilies, seeded and finely chopped *
- 2 cans cream-style corn (15 oz. each)
- 16 oz. package frozen whole kernel corn (off the cob, defrosted)
- 2 cans low sodium (preferred) chicken broth (14 oz. cans)
- 1 c whipping cream
- 2 tsp. sugar
- 1/2 tsp. cayenne pepper
- 1 lb. raw shrimp, peeled, deveined and coarsely chopped\
- 6 Tbsp. chopped fresh cilantro, divided
In a small bowl, combine unsalted butter and flour into a paste. Set aside. In a food processor, finely chop onion and celery together until finely chopped. Melt 2 Tbsp. of the butter mixture in a large pot over medium-high heat. Add the onion-celery mixture and the chopped chilies. Sauté them together until soft, approximately 5-6 minutes. Add creamed corn, defrosted corn kernels, chicken broth, sugar and cayenne pepper. Stir mixture, and bring to a boil.
Reduce heat, Whisk in remaining butter/flour mixture and simmer for an additional 15 minutes to allow flavors to blend. Add shrimp and 4 tbsp. fresh cilantro, stir and simmer about 5 minutes until shrimp are pink, about 5 more minutes. Season to taste with salt and pepper.
Ladle into chowder bowls or soup mugs and sprinkle remaining fresh cilantro on top (optional).