Poblano Shrimp and Corn Chowder
This is a good one for camping trips...you can just heat it up on the stove and eat it....It does require some preparation though. VERY FILLING AND WARM FOR COLD CAMPING/WHEELING DAYS
Ingredients
-½ cup chopped onion
-3 celery stalks, chopped
-2 tablespoons butter, unsalted
-1 fresh poblano pepper, seeded and diced
-1 quart heavy cream
-1 quart half and half
-1/4 cup white sugar
-1 tablespoon lobster base (optional)
-1 pinch cayenne pepper
-1 teaspoon black pepper, cracked
-½ cup butter, unsalted
-½ cup flour, all-purpose
-1 (15oz.) can creamed corn
-1 (15oz.) can whole corn kernels
-½ lb shrimp, veined, peeled and diced
-salt and pepper to taste
1. In a blender or food processor, puree the onion and celery.
2. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in the onion and celery puree and the diced poblano pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half, and sugar. Season with the cayenne pepper and black pepper. Stir OFTEN (if you dont, the cream will BURN). Bring to a gentle boil.
3. Melt ½ cup butter in another medium saucepan over medium heat. What you are making here is a "blond" roux, a combination of flour and fat. Mix in the flour and stir constantly until thickened and a nice blond color. You are supposed to be stirring TWO things right now! try to keep up with me here..... Remove roux from heat and stir into the other mixture. Cook and stir until the mixture is well blended and thickened.
4. Mix the cream style corn and whole kernel corn into the mixture. Wait a few minutes until the mixture is hot again. Stir in the shrimp. Cook for a few minutes until shrimp is done (opaque). Season the mixture with salt and pepper before serving.
DTB notes: this chowder gets better with age. Make it a couple days ahead for best flavor. It might seem sweet the first day. This mellows out after a day or so when the flavors meld. enjoy!
