A delightful and creamy chowder featuring shrimp, poblano peppers, and sweet corn, perfect for a comforting meal.
Chop the onion, celery, and roasted poblano peppers into small pieces.
Roasting the poblano peppers enhances their flavor and adds a smoky touch to the chowder.
Melt the butter in a stock pot over medium heat.
Ensure the butter doesn't brown; it should just melt and become fragrant.
Add the chopped onion, celery, and poblano peppers to the pot and sauté until softened, about 6 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the corn kernels, chicken broth, cream, sugar, cayenne pepper, salt, and black pepper to the pot. Stir well.
Taste the broth and adjust the seasoning as needed before simmering.
Simmer the mixture for 15 minutes to blend the flavors.
Keep the heat low to prevent the cream from curdling.
Mix the flour with a small amount of chicken broth to create a slurry, then stir it into the pot to thicken the chowder.
Ensure the slurry is smooth to avoid lumps in the chowder.
Add the shrimp and cilantro to the pot and cook for about 5 minutes, until the shrimp are pink and cooked through.
Avoid overcooking the shrimp to keep them tender and juicy.
Serve the chowder hot, garnished with additional cilantro if desired.
Pair with crusty bread or a side salad for a complete meal.
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