Shrimp, Poblano & Corn Chowder

Shrimp, Poblano & Corn Chowder

Ingredients

4 ounces canola oil
2/3 cups yellow onions, diced
2/3 cups poblanos, peeled and diced
1 cups com kernels, roasted
½ pound medium shrimp, peeled and de-veined
½ teaspoon granulated garlic
½ teaspoon cumin
¼ teaspoon white pepper
6 tablespoons all purpose flour
4 cups chicken stock
1 cup heavy whipping cream
¼ cup green onions, chopped

 

Instructions

  1. 1. Combine first eight ingredients in stock pot over medium high heat and cook for 3 minutes, stirring frequently.
  2. 2. Add flour and combine until a smooth roux is formed. Cook additional 2-3 minutes.
  3. 3. Add stock and heavy -whipping cream, increase heat to high and bring to a rolling boil for 2-3 minutes, continuously stirring with a wire whisk.
  4. 4. Reduce heat to low, simmer approximately 30 minutes, stirring frequently.
  5. 5, Transfer to serving bowl and garnish with green onions.
  6.  
Serves 8
 

ECONOMY BITES features our Corn Chowder

Our Corn Chowder with Shrimp appeared on Economy Bites – a very cool website,  featured on CNN.com, that shows home cooks how to save a buck and still have a great meal, Blue Mesa style.