Poblano Corn Chowder with Shrimp
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 2 tablespoon(s) butter
- 1 whole(s) onion chopped
- 3 stalk(s) celery sliced
- 2 1/2 tablespoon(s) canned diced jalapeno chiles
- 2 can(s) corn drained
- 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, flour, and cayenne together. Stir in milk 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.
Only you will be able to view, print, and edit this note.Add Note
Poblano Corn Chowder with Shrimp Recipe at a Glance
- COURSE: Soups/Stews