Green Chile Shrimp Corn Chowder

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Makes 4 to 6 servings

  • 4 strips thick-cut bacon
  • Olive oil as needed
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fresh or frozen (thawed) corn kernels
  • 2 medium to large russet potatoes, peeled and cut into bite-sized pieces (about 3 cups)
  • 2 roasted, peeled and seeded green chiles, chopped
  • 3 cups vegetable broth
  • 2 teaspoons salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon hatch or red chile powder
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 to 1 cup heavy whipping cream

Cook bacon in a 5-quart Dutch oven or soup pot over medium-high heat until browned and crispy. Transfer bacon to a paper towel lined plate.

Add olive oil if needed to make 2 tablespoons of fat/oil in the pot. Reduce heat to medium. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add corn, potatoes, chiles, broth, salt, cumin, and chile powder. Stir to combine and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.

Transfer 1/3 of the chowder to a blender and puree. Return puree to the pot. Stir in shrimp and cook until shrimp are cooked through, about 4 minutes. Stir in cream.

Crumble bacon and serve as a garnish or stir in just prior to serving.

From magnoliadays.com