Shrimp & Poblano Chowder

Blue Mesa Grill Recipe

2 tablespoons plus 4 ounces peanut oil
1 cup corn kernels (frozen, fresh or canned), roasted
1-2 tablespoons peanut oil
2 cloves whole garlic
2/3 cup yellow onion, diced small
2/3 cup Poblano peppers, diced (almost 2 whole peppers)
1/2 pound medium shrimp
1/2 teaspoon cumin
1/4 teaspoon white pepper
6 tablespoons flour
4 cups chicken broth
1 cup heavy whipping cream
optional: green onions (garnish)

Preheat oven to 450 degrees. Line a baking sheet with foil and roast corn for 20 minutes. While corn is roasting, dice onion, garlic and poblanos (stem and seeds removed). Combine in a bowl and set aside.

Combine cumin, white pepper and a pinch of salt. Set aside. Measure out flour and set aside. Once corn is roasted, add it to diced vegetables.

Using a large stock pot, heat 2 tablespoons peanut oil on high and add vegetables. Saute for a minute or two then add shrimp and spices. Let saute for another 2 to 3 minutes.

Add flour and the rest of the peanut oil and stir to form a roux. The shrimp and veggies will be coated and bready when done, about 3 to 4 minutes.

Add heavy cream and chicken stock. Bring chowder to boil, stirring continuously with a whisk. Once boiling, turn heat to low and let simmer uncovered for 30 minutes. Serve with green onions and crunchy bread.

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