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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Corn, Poblano, Shrimp Chowder-Recipe/Day #90 Recipe

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This recipe for Corn, Poblano, Shrimp Chowder-Recipe/Day #90 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb red potatoes, diced
3 poblano chiles
3 ears fresh corn
1 lb raw shrimp (26-30 shrimp)
6 cups chicken stock
1-8 oz jar clam juice
4 slices bacon, diced
2 celery ribs, diced
2 small red bell peppers, diced
¼ cup flour
¼ cup cream
1 cup milk
1 bunch cilantro, chopped (Save 8 sprigs for garnish)
Salt and pepper to taste
Directions:
Directions:
Roast Poblanos; peel, seed and dice. Set aside. Cut kernels off corn and set aside. Peel and clean shrimp, reserving the shells. Simmer the shells with the chicken stock and clam juice for about 30 minutes. Strain or lift shells our and discard.
In a large stockpot, cook bacon until almost crisp. Add the diced onion, celery and red bell pepper. Cook about 2 minutes. Stir in flour and cook another 2 minutes. Add the simmered stock and whisk to avoid lumps. Add corn kernels, poblanos, potatoes, milk, and cream. Simmer until potatoes are tender. Season with salt and pepper. Add shrimp and cook about 4 minutes. Stir in chopped cilantro. Correct seasoning. Garnish with sprigs of cilantro and serve.

 

 

 

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