Shrimp, Poblano & Corn Chowder
A lovely creamy chowder with delicious Southwestern kick.
Serves 8
- 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
Combine first eight ingredients in stock pot over medium high heat and cook for 3 minutes, stirring frequently.
Add flour and combine until a smooth roux is formed. Cook additional 2-3 minutes.
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.
Reduce heat to low, simmer approximately 30 minutes, stirring frequently.
Transfer to serving bowl and garnish with green onions.