Poblano Shrimp Corn Chowder

I'm off to the Foodbuzz Festival in San Francisco for the weekend!  I am leaving you with this delicious post until I return.  Photographs & a special Festival blog will follow :)

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Poblano. Shrimp. Corn. Chowder.

Just typing those four words makes my stomach growl with anticipation. I bet when my mom reads this her stomach will grumble too; for a long time it was her favorite meal. I have a diverse range of recipes but without fail, she always requests this uniquely comforting chowder over everything else. 

The original recipe is a little boring. I've fiddled with it over the years, adding more vegetables for crunchy texture, bacon for depth and flavor, potatoes for body, and lightening the calorie count by using half & half and milk instead of whipping cream. It never comes out the same because I never use a recipe. That's the beauty of soup/stew/chowders... you can add or adjust as you go, creating a unique blend of what is best every time!

This soup seamlessly blends the flavors and textures of seafood chowder and corn chowder, but remains thin enough to be more of a soup than either! It takes far less time than many homemade soups and it tastes delicious (some say better) the next day. The poblano chili packs a subtle heat while the cilantro retains a refreshing cool. My suggestion? Serve this with a crusty baguette and a sprinkle of shredded cheese on top!

I was exceptionally pleased when .ЯR. plowed through his bowl and came up beaming with joy. This is a soup to make in your own fashion to warm the bellies of all those around you. If you don't eat seafood, feel free to substitute cooked, shredded chicken.

Serves 6
INGREDIENTS:

• 1 lb shrimp, peeled & deveined (halved, lengthwise or crosswise)
• 1 Tbsp butter
  
• 3-4 thick slices of center cut bacon, diced
  
• 1 small yellow onion, diced
• 6 cloves garlic, minced
• 3 stalks celery, diced
• 2 poblano (or pasilla) chilis seeded & diced
• 1 Tbsp jalapeno chili, minced
• 2 ears corn kernels (cut off cob)
• 2 medium white potatoes (such as white rose), in 1/2" cubes (you need about 1 cup of cubes)
  
• 2 cans sweet cream style corn (reduced sodium)
• 2 cans reduced sodium chicken broth
• 1/2 cup reduced fat milk
• 1/2 cup half & half
• 1 Tbsp cornstarch mixed with 1 Tbsp cold water
• Salt, cracked pepper, cayenne & chili powder to taste
• 1/3 cup cilantro, minced
• handful of shredded cheese (jack, cheddar, etc...)

DIRECTIONS:

1. Cover potatoes with water, cover with lid & bring to a boil. Boil until tender when pierced with a fork. Drain & cool.
2. In large pot, melt butter over medium-high heat. Add bacon and cook until bacon begins to brown slightly. Add celery, onion, garlic, jalapenos and poblano chilis. Saute until slightly softened, about 5-8 minutes.
3. Add corn, cream style corn, chicken broth, spices, salt & pepper, half & half and milk. Bring to a gentle boil.
4. Reduce heat to a healthy simmer and add potatoes, cornstarch mixture and cilantro.
5. Simmer 20 minutes.
6. Add shrimp and cook until they are firm, pink and opaque about 3-5 minutes.
7. Ladle into bowls and garnish with cheese and extra cilantro.
8. Enjoy!