Soupruary 13th: Poblano Corn Chowder with Shrimp

Soupruary: The Champaignt edition! It's a portmanteau extravaganza! Laura's white walls were in need of a little enlivening, so some friends got together for an evening of soup, champagne and painting. Can't think of a more pleasant way to spend a Friday night!

Location:
Laura's new apartment, Hyde Park, Cincinnati, Ohio

Attendees:
Brent, Josh, Laura, Matt, me


Menu:
Poblano Corn Chowder with Shrimp
Arugula with Almonds, Green Pepper and Prunes (provided by the hostess)
Champagne (obvs)
Double-Stuffed Oreos (because Laura read everyone's minds)


Entertainment:
Brent using his old-timey voice
Brent confusing paint with champagne


Brent breaking thingsBrent in general, baaaaziguhlly

The Soup:
Every time I use poblano peppers, I'm near joy about the result. They have such a pleasant, warming, lingering heat that is a little bit challenging in a different way from less subtle peppers. The creaminess of this soup and the sweetness of the corn balanced the heat well, so I think even people who don't like spicy foods can deal with this one. And how pretty is this base? From the start this was already festive enough for Champaignt!

I regret that I left my limes at home; it was recommended that a little lime juice be squeezed on each serving, and I imagine that would be a nice tang to cut the creaminess. There will be a next time though! I'd love to make this next fall with some beautiful fresh local corn.

Adapted from Bon Apetit, September 2002

4 T butter
2 T all purpose flour
1 red onion, chopped
3 celery stalks, chopped
2 large poblano chilies, seeded, chopped

2 yukon gold potatoes, peeeled, diced

1 red bell pepper, seeded, chopped
1 14.5 oz can cream-style corn
1 16-ounce package frozen corn kernels
1 qt vegetable broth
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 cup whipping cream

1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Melt 2 T butter in your soup pot over medium-high heat. Add onions, celery, chilies, red pepper ane potatoes; sauté until soft, about 6 minutes. Add creamed corn, frozen corn, vegetable broth, sugar and cayenne pepper; bring to boil. Reduce heat.

In a small saucepan melt the remaining butter and whisk in the flour to make a roux. Add this to your soup pot and simmer for about 20 minutes (checking to be sure potatoes are cooked through). Add cream, shrimp and cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.