Poblano Corn Chowder with Shrimp
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- 2 tablespoon(s) butter
- 1 whole(s) onion
- 3 stalk(s) celery
- 2 1/2 tablespoon(s) canned diced jalapeno chiles
- 2 can(s) corn
- 2 can(s) creamed corn
- 28 ounce(s) chicken broth
- 1 cup(s) milk
- 2 tablespoon(s) flour
- 1/2 teaspoon(s) cayenne pepper
- 1 pound(s) rock shrimp
- 4 tablespoon(s) cilantro
- Melt butter in large pot over medium-high heat. Add onion, celery, and chiles; saute until soft (about 6 minutes). Add corn, creamed corn, and broth; bring to a boil. Reduce heat. Whisk milk and flour together. Stir in milk and flour mixture; simmer 15 minutes. Add shrimp and cilantro and simmer until shrimp are cooked through (about 15 minutes).
This recipe is a personal recipe added by EmilyCowan and has not been tested or endorsed by MyRecipes.
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Poblano Corn Chowder with Shrimp Recipe at a Glance
- COURSE: Soups/Stews