From Amy Bogl
[Amy, the president of Teen Living Programs‘ auxiliary board, worked hard to bring out her people last week, so it’s a good thing she made an extralarge pot of this sweet-and-spicy chowder. Despite the cup of whipping cream, it’s actually pretty light – the fresh, clean flavors of shrimp and poblanos more than hold their own against the more assertive bacon and dairy elements. Note: I *think* this is the proper photo? But, it might also be Megan Roberts’s corn-hominy chowder. Anyone with insight, let me know….]
Ingredients2 large poblano chilies 8 ounces bacon 1 medium onion 3 celery stalks 1 tablespoon butter 16 ounces corn kernels 2 15-ounce cans cream-style corn 28 ounces chicken broth 1 cup whipping cream 1/2 teaspoon cayenne pepper 2 cups red skin potatoes, roughly chopped 1 pound uncooked shrimp, peeled, deveined, coarsely chopped 6 tablespoons chopped fresh cilantro dash cumin salt and pepper to taste
Roast poblano peppers. Set aside in covered bowl for later peeling and chopping. Cut bacon in tiny pieces and sauté over medium high heat until crispy. Place bacon bits on paper towel. Finely chop onion and celery in food processor, add to bacon grease and sauté until soft, about 7 minutes. While sautéing celery-onion mixture toss butter into a pan and sauté corn kernels until they have a nice brown color and start popping in the pan; set aside. This would be a good time to peel and chop the poblano chilies. Once celery-onion mixture is soft add creamed corn, broth, whipping cream, poblanos and cayenne pepper. Puree half the soup. Add the redskin potatoes and cook on a lower heat until soft. (If the soup cooks at too high of a heat it will stick to the bottom) Add shrimp; simmer until cooked through, about 5 minutes. You can add the bacon bits and cilantro now or use as a garnish. Season with dash of cumin, salt and pepper.