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Thai Chile

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Chile and Corn Chowder

Based on a recipe from Bon Appetite magazine this deliciously creamy chowder may be made with shredded chicken, fresh shrimp or left alone as a vegetarian dish.  The chiles give just enough heat so that it's pleasantly spicy.  To make a more diet friendly version simply replace the cream with fat free evaporated milk and omit the beurre manié used to thicken the brew at the end.  Instead, pureeing part of the chowder will thicken it without the additional fat.

4 tablespoons    butter, divided
2 tablespoons    flour
3 ribs celery    diced
1 medium onion    diced
2 large    poblano chiles, seeded and chopped
2-14.5 ounce cans    creamed corn
1-16 ounce package frozen corn kernels, thawed
~ 4 cups chicken or vegetable broth
1 cup    heavy cream
2 teaspoons    sugar
½ teaspoon    cayenne
salt and pepper    to taste
~ ½ pound    cooked, shredded chicken breast or small, uncooked shrimp, peeled and deveined
1/3 cup    chopped fresh parsley

Prepare a beurre manié by kneaded together the flour with 2 tablespoons of the butter.  Set aside.

Melt the remaining butter over medium heat in a pot large enough to hold all of the ingredients.  Add the veggies and allow to sauté until they have softened, about 8 minutes. Add all remaining ingredients except the chicken and parsley and allow to simmer for about 15 minutes.  Adjust for salt and pepper.

Add in the chicken or shrimp along with the beurre manié (if using it) and stir to combine.  Allow to simmer just long enough to thicken and heat through (or until the shrimp turn bright pink), about 2-3 minutes.  Garnish with fresh parsley and serve.


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