Shrimp, Corn and Potato Chowder
A hearty and satisfying Southwestern-style shrimp, corn and potato chowder with roasted poblano chiles.
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
1 1/2 teaspoons kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or more to taste
2 poblano chiles, roasted, peeled, seeded and diced*
4 garlic cloves, finely chopped
6 Roma tomatoes, cored, peeled, seeded and chopped
3 cups fish stock or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 ear corn, shucked and cut into 1/2-inch lengths
1 cup fresh corn kernels
1 pound medium shrimp, peeled and deveined
1/2 small bunch cilantro, leaves only
- Heat butter and oil in a large, heavy saucepan over medium heat. Sauté onions with salt and pepper 4 to 5 minutes, until golden. Stir in the poblanos and garlic and cook 2 minutes more, just until the aroma of the garlic is released.
- Add tomatoes, fish stock and bay leaf. Turn the heat to high and bring to a boil. Add potatoes, bring back to a boil, and reduce to a simmer. Cover and cook 15 minutes or until the potatoes are tender but not falling apart.
- Add milk and corn rounds and simmer 10 minutes longer. Then stir in the corn kernels and shrimp and cook for 3 minutes. Adjust the seasonings, garnish with the cilantro and serve.
Makes 6 servings.
*To roast chiles, line a baking sheet with foil and place chiles in a single layer. Position oven rack so that top of chiles are about 4 inches from broiler element. Broil, rotating to char on all sides. Remove from oven and draw up sides of foil to encase chiles. Allow to rest for 5 minutes. Open foil. When cool enough to handle, remove peel and seeds. Dice.