Post by Stormdevil on Jan 15, 2007 10:28:43 GMT -6
This is one of my favorites. The sugar gives the soup a subtle sweetness. The recipe comes from the Sundown Cafe in Atlanta.
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies, seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro
Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
----Poblano chiles are deep green and 1 tiny notch spicier than a bell pepper...so in other words not spicy.....try to use poblanos but green bell will work or a combo of green and red bells.
----I use canned "Mexi-corn" for the corn.....works great.
----Brown sugar can be used as the sugar.
----Whipping cream is also called Heavy Cream.
Makes 12 first-course or 6 main-course servings.
Bon Appétit
September 2002
Sundown Cafe, Atlanta, GA
4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies, seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro
Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
----Poblano chiles are deep green and 1 tiny notch spicier than a bell pepper...so in other words not spicy.....try to use poblanos but green bell will work or a combo of green and red bells.
----I use canned "Mexi-corn" for the corn.....works great.
----Brown sugar can be used as the sugar.
----Whipping cream is also called Heavy Cream.
Makes 12 first-course or 6 main-course servings.
Bon Appétit
September 2002
Sundown Cafe, Atlanta, GA