Shrimp and Corn Chowder - Louisiana Cookin'
"With fresh shrimp, sweet corn kernels, and poblano peppers, you’ll want second helpings of this creamy chowder. Shrimp and Corn Chowder Makes About 3½ Quarts Ingredients ½ cup unsalted butter 1 cup chopped leek (white and light green parts only) (about 1 leek) ¾ cup diced red bell pepper ½ cup chopped celery ½ cup..."
INGREDIENTS
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½ cup unsalted butter
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1 cup chopped leek (white and light green parts only) (about 1 leek)
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¾ cup diced red bell pepper
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½ cup chopped celery
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½ cup diced poblano pepper (about 1 pepper)
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1 tablespoon chopped garlic
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1½ tablespoons kosher salt
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1 teaspoon Creole seasoning
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½ teaspoon ground black pepper
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½ cup all-purpose flour
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1 quart hot vegetable broth (at least 140°)
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2 cups water
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2 cups diced peeled Yukon gold potato (about 4 medium potatoes)
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2 cups heavy whipping cream
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3 cups fresh corn kernels
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1½ pounds peeled and deveined large fresh shrimp
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Garnish: sliced fresh chives, hot sauce
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