This is a great chowder. Easy and quick to make.


4 tablespoons (1/2 stick) butter, room temperature

2 tablespoons all purpose flour

1 medium onion, coarsely chopped

3 celery stalks, coarsely chopped

2 large poblano chilies,* seeded, chopped

2 14 3/4- to 15-ounce cans cream-style corn

1 16-ounce package frozen corn kernels, thawed

2 14-ounce cans low-salt chicken broth

1 cup whipping cream

2 teaspoons sugar

1/2 teaspoon cayenne pepper

1 pound uncooked shrimp, peeled, deveined, coarsely chopped

6 tablespoons chopped fresh cilantro

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

* Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Makes 12 first-course or 6 main-course servings.

Bon Appétit

September 2002

Sundown Cafe, Atlanta, GA