Saturday, March 21, 2015

Poblano Corn Chowder, oh my!

Hey guys!
WOW, I've been gone from here for a while now!
The truth be known, I unveiled my "CHUNK" line with a huge response last weekend!
So, between filling orders, and working on my normal job as a painter, I've been swamped.

Plus, unfortunately the pollen in Atlanta attached it's ugly horns to my head this week and I came down with a good ole fashioned head cold.  So, basically I've felt YUCK all week.

On top of that, I took a quickie trip to Birmingham to see my youngest daughter and her husband's new home!
*side note.  I am taking the entire month of May off as I will have 2 daughters moving in to new homes and baby Henry will be making his arrival!
eeeeekkkkkk! We get a new baby!
SO excited!

Anyway, yesterday I woke up wanting Corn Chowder.
Weird huh?

So, I asked a few friends what the best Corn Chowder place in Atlanta was, and across the board everyone said Taqueria Del Sol which I've never been.
A friend had the recipe! (Thanks Stephanie!)
So, instead of going and getting the soup at the restaurant, I decided to whip up a batch.


so here we go.  And y'all.  I'm serious.  My husband could have eaten this entire batch.
(I hope I can explain this correctly.  I had to do a little change up to this recipe because I 

1) couldn't find all the ingredients, and 
2) I didn't believe the recipe

Okay, I'll post the recipe down under the pics.

This is what cha do:

you get all this stuff.
(don't go hatin about that huge block of Amish butter)

 half that huge poblano pepper in half and seed.

 then chop

 melt a big ole chunk of butter in the pan (make that a really large pan) really large.

 does this make anyone else crazy besides me?  I mean, if you're going to put pop tops on one can, put them on all of them for Pete's sake.

okay, so saute the onion and the pepper in the melted butter
(by now my house was smelling divine!)

Don't let it get too brown

chop the shrimp

and add it in to saute with the onions and pepper

add the cream,  half n half, chili powder, salt and pepper

then add the sugar

While you are watching the pot, melt another chunk of butter, add flour and make a roux.

what can happen very quickly.

on to a larger pan. (this was my third pan)

what the roux looks like for the correct consistency

I tasted the soup and added more salt, chili pepper, and pepper.  I decided it needed something else.  Since I didn't have Sherry, I used the next best thing.  Marsala.
It was just what the doctor ordered.
I just poured a little in there.

When almost finished, I added all the corn.

and let it simmer for about 20 minutes, stirring constantly.

(I love these bowls.  Crate and Barrel)

Add bacon.
(and yes, you WILL enjoy)

Here's the recipe!

Poblano Corn Chowder

2 cans (15 oz) creamed corn
2 cans (15 oz) whole corn (drained)
1 lb. diced shrimp
1/2 seeded and diced poblano pepper
1/2 diced large white onion
1 tsp. Chile de arbol (I used chili powder)
2 tsp. Black pepper 
salt to taste
5/8 cup Sugar
Roux:  2 sticks butter and 2 cups flour (directions for Roux below)
1 quart heavy cream
1 quart Half n Half


Puree onion in food processor.  Drain liquid.
In a LARGE sauce pan, met 2 T butter.  When hot, add puree and poblanos.
When vegetables are softened (but not browned), add shrimp, cream, half and half, black pepper, chili powder and sugar.
Bring to a boil.  (if you do not have a large enough pan it will boil over and leave you with a huge mess)
Reduce heat to simmer and add roux in half cup increments until desired thickness.
Simmer 3 - 4 minutes.
Add all cans of corn.  Adjust taste with salt and sugar if necessary.


Melt 2 stick of butter.
Add 2 cups of flour

mix until the consistency of not quite a paste. (kind of like the picture)

Enjoy y'all!!!

Have a great day!

No comments:

Post a Comment