Corn Chowder with Shrimp and Roasted Peppers
Ingredients
1 red pepper | ||
1 poblano pepper | ||
1/4 cup butter | ||
1/2 cup chopped onion | ||
2 cloves garlic, minced | ||
1 and 1/2 tbs corn starch | ||
1/4 cup cold water | ||
2 cups milk | ||
1 (16oz) bag of frozen corn, divided | ||
1 cup heavy cream | ||
1 lb of medium shrimp, peeled and deveined, tails off |
- Broil whole peppers, turning until blackened on all sides. Add to a sealed plastic bag to help steam the skin away.
- After 10 minutes or so remove the peppers from the bag and remove blackened skin. Do not rinse under water.
- Chop peppers into a dice.
- Saute the butter and onion, add the garlic.
- To a sauce pan add water milk and half of the corn. Whisk in the corn starch, then add the butter, onions and garlic.
- Simmer for 20 minutes.
- Puree mixture in a blender and return to pot.
- Add the remaining corn peppers, cream and shrimp.
- Simmer for 10 minutes. Do not boil.
- Serve with crusty bread and or crackers.
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