Shrimp, Corn and Potato Chowder
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 Tbsp unsalted butter
1 Tbsp olive oil
2 medium onions, finely diced
1 1/2 tsp coarse salt, or more to taste
1/2 tsp freshly ground black pepper, or more to taste
2 poblano chiles, roasted, peeled, seeded, and diced
4 garlic cloves, finely chopped
6 Roma tomatoes, cored, peeled, seeded, and chopped
3 cups fish stock or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 ear corn, shucked and cut into 1/2-inch lengths
1 cup fresh corn kernels
1 lb medium shrimp, peeled and deveined
1/2 small bunch cilantro, leaves only
Heat the butter and oil in a large heavy saucepan over medium heat. Saute the onions with the salt and pepper 4 to 5 minutes, until golden. Stir in the poblanos and garlic and cook 2 minutes more, just until the aroma of the garlic is released.
Add the tomatoes, fish stock, and bay leaf. Turn the heat to high and bring to a boil. Add the potatoes, bring back to a boil, and reduce to a simmer. Cover and cook 15 minutes, or until the potatoes are tender but not falling apart.
Add the milk and corn rounds and simmer 10 minutes longer. Then stir in the corn kernels and shrimp and cook 3 minutes. Adjust the seasonings, garnish with the cilantro and serve.
From Cooking with Too Hot Tamales by Milliken and Feniger.