Shrimp, Corn and Potato Chowder
1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
1 1/2 teaspoons coarse salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
2 poblano chilies, 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. Saute onions with salt and pepper
4-5 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 chilies, line a baking sheet
with foil and place chilies in a single layer. Position oven
rack so that top of chilies 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 chilies. Allow to rest for 5 minutes.
Open foil. When cool enough to handle, remove peel and seeds.
Dice.
