Shrimp and Poblano Chowder Recipe

Shrimp and Poblano Chowder Recipe I’m here in my hometown Dallas, Texas at one of my favorite restaurants Blue Mesa. Today I’m going to make one of the recipes from their website, so let’s get back to New York so we can start cooking. Okay, so now we are back in New York. We just got off the plane off Trump Airways. Luckily, they had grocery store on-the-play, how lucky. So we’ve got everything we needed to make our Shrimp Poblano Corn Chowder which is one of Blue Mesa’s best recipes. First things first, I have turned my oven on to 450 degrees, and I am going to roast some corn. Now since it is not summer and we can’t get fresh corn right now, I’ve got some frozen corn. Please excuse all the booze in the freezer, I know it’s not very late like the last time. You can probably also use canned corn. I’m going to cover it in foil. We need about of cup of corn. I’m going to roast the corn for half an hour in the 450 oven before adding it to my chowder. Blue Mesa is one of my absolute favorite restaurants, and you know I am always complaining that I can not get good Tex-Mex here in New York City, so to have all these recipes online the way they do is great for someone like me who loves to cook, loves Tex-Mex food. I can make it all here in my kitchen, and it’s great for you too once somebody tastes it, it’s always ends up being their favorite. While we’re waiting for the oven to heat up, we’re going to need about two thirds of cup of diced onion. Since we’re going to leave it chunky, we want all the little things we put in there to be bite size if not less than bite size. Now I think our oven is nice and hot so I’m going to put my corn in here and let it roast. Half an hour, let’s set the timer. I’m just going to need one poblano pepper here, and I bought two just because I figured out I’ll use it again. And I’m going to dice it, cut the spine and let the seeds out. The seeds are the really spicy part, so keep some if you like it real spicy but don’t keep them all because they will kill you. Okay so we need two thirds cup of this stuff as well. So actually that wasn’t really enough. That was one poblano, but luckily I bought an extra one because I wasn’t sure which was a big tactic. Top them up with my peppers. You know, Mexican food is a joke in the east and in the Midwest, I’m sorry. Sorry to all of you who think you’d eat them from the food you’re having -- but Tex-Mex is something altogether. Okay, so now I’m going to chop up two cloves of garlic. The recipe calls for granulated garlic but I’m going to use whole garlic. So the recipe calls for half-a-pound of shrimp. I found some at the grocery store that was already cooked and de-veined. All I need to do is pull off the tails. This shrimp I think was five bucks -- $4.70, so I think it’s better if you could just buy it already cooked because the process of peeling and de-veining shrimp is kind of difficult, and I certainly don’t know what I’m doing. Preparing everything while my corn is resting just so that I’m making the best use of my time which is why I liked to do it. While the cat destroys my house in the background, we’re going to be using cumin and some white pepper, a little bit of it packs kind of a big punch so if you leave it out, you‘ll notice. Go ahead and buy yourself a white pepper especially if you cook a lot of Tex-Mex because you’re going to need it. Half a teaspoon of cumin and a fourth teaspoon of white pepper. All purpose flour, we need six table spoons of it. I’m going to use one of Ben’s fancy scotch glasses. Okay, so this is six tablespoons of flour that now we have readied and set aside. Okay, it actually only took about 20 minutes for our corn to roast in the oven. Pour it in here with our vegetables. Now, we’re going take my beautiful stock pot which is a brand new thing that I got from some very lovely Economy Bites fans. We’re turning this on high and we’re going to need some peanut oil or you can use some vegetable oil. So now we sauté, we want to make sure we move everything around a lot so it doesn’t burn. And we’re going to add a shrimp, and we’re going to add white powder and the cumin and we’re going to add a pinch of salt. And we’re just going to let that cook for two to three minutes. Smells amazing! Everything is starting to get translucent, now I’m going to add my six tablespoons of flour. We’re going to stir and form a roux. Keep adding oil until the little paste that we’re forming here with the flour. You want it to be smooth that looks like it’s coated in breading, it’s good. And then we’re going to add a cup of heavy cream and four cups chicken stock. Picking up the bits of fat have browned under the bottom of the pot, we’re just whisking that in. It starting to look like a chowder, isn’t it? So what we’re going to do now is just simmer it for about half an hour. Oh, that is amazingly good! So it’s been about half an hour, I’m going to turn off the timer here. The soup has turned in nice golden brown color, so I’m just going to ladle a good size bowl of it. You could see there’s still a lot left in that pot. Garnish it with a couple of green onions. It’s creamy and really smoky and it’s completely delicious. Thank you to our friends at Blue Mesa for giving us this recipe which is on their site and also on our site, along with all of our other videos and all of our other recipes so check them out. And when you go to Dallas, Texas be sure to check out Blue Mesa Bar and Grill, best restaurant ever. Cook on Sunday Eat till Thursday and I’m Allie and I’ll see you next week.