Shrimp, Summer Corn, and Poblano Chowder

Looking for a way to use fresh summer sweet corn? Try this version of an earlier winter recipe I posted that used canned creamed corn. http://keeleycuisine.blogspot.com/2010/04/shrimpcorn-and-poblano-chowder.html    A chowder is typically a rich soup that contains fish, clams, or corn with potatoes and onions. This one does it all- shrimp, corn,  potatoes, onions and a poblano pepper.  Poblano peppers are not as hot as jalapeños but they do have a mild kick. The key to making the chowder thick without adding cream is to mash half of the potatoes. This chowder is super chunky and freezes well.

Shrimp, Summer Corn, and Poblano Chowder

3/4 pound of cooked shrimp

8 medium size potatoes such as red skinned or Yukon gold

4 ears sweet corn

1 large onion

1 poblano pepper

4 slices of bacon

1 T Old Bay seasoning

low fat milk

salt and pepper to taste

1. Dice the potatoes. No need to peel them if you are using red potatoes or Yukon golds. Boil the potatoes until soft. Drain. Mash half of the potatoes. Put the mashed and diced potatoes into a soup pot.

2. Dice the onion and set aside. Cut the kernels off the corn and set aside.

3. Place the poblano pepper on a baking sheet and broil close to the heat until the skin is charred. Turn the pepper over and char the other side. Remove pepper and let it cool.

4. Chop the bacon into small lardon pieces and cook until crispy. Remove the bacon and add to the potatoes in the soup pot. 

5. Add the diced onion and corn to the skillet the bacon was cooked in. Sauté the onion and corn in the bacon fat until soft. If necessary, add a little vegetable oil. Add to the soup pot.

6. Peel the charred skin off the poblano pepper. Cut in half and scrape off all the seeds. Dice the pepper and add to the soup pot.

7. Add the shrimp, Old Bay seasoning, and salt and pepper to the soup pot. Stir everything together.

8. Pour in the milk until there is one inch covering all the ingredients. Heat and serve. Flavors develop more if kept in refrigerator overnight. This chowder also freezes well.