Denver Chowder

This hearty chowder combines the taste of sweet corn with that of shrimp.  It is good served hot or cold..
Denver Chowder
  • 2 Tbs. butter, softened
  • 2 Tbs. flour
  • 2 Tbs. butter
  • 1 medium onion, finely chopped
  • 4 stalks celery, finely chopped
  • 2 large poblano or pastilla chiles, seeded and chopped
  • 2 15 ounce cans cream-style corn
  • 1 16 ounce package frozen corn, or 2 cups fresh corn
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 teaspoons sugar
  • 1/2 teaspoon cayenne pepper
  • 1 pound raw shrimp, peeled and deveined, chopped
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste
  • 2 Tbs. chopped fresh cilantro for garnish

Mix 2 tablespoons softened butter with flour in a small bowl to blend; set aside.

Melt 2 tablespoons butter in a large pot over medium-high heat.  Add onion, celery, and chiles and sauté 6 minutes until softened.  Add cream-style corn, frozen corn, broth, cream, sugar and cayenne. Bring to a boil and reduce heat.  Whisk in flour mixture and simmer 15 minutes. Add shrimp and 1/4 cup cilantro. Simmer 5 minutes or until shrimp are cooked through.

Season with salt and pepper. Ladle into soup bowls and garnish with remaining cilantro.