Sherry Scott | Pedernales EC
Chowder is always a winning way to enjoy seafood. This version uses potatoes, corn and plenty of toppings. “While visiting South Padre Island one fall, we were experimenting with seafood recipes and came up with this delicious option that has become a requested favorite,” Scott says.
1 poblano pepper
4 slices bacon
1/6 cup (1/3 stick) butter
1 cup diced white onion
6 cloves garlic, minced
Salt and pepper, to taste
2 pounds potatoes, peeled and cut into 1-inch chunks
2 cups vegetable broth
1 pound medium shrimp, peeled and deveined
2 tablespoons seafood seasoning (such as Old Bay)
2 cups 2% milk
1 can (5 ounces) evaporated milk
2 cups corn, thawed if frozen
1 1/2 teaspoons dried oregano
1 avocado, diced, for garnish
Pico de gallo, for garnish
1. Roast the poblano over an open flame until all skin is charred black. Place charred pepper in a plastic bag until it cools. Rinse the pepper under running water to remove charred skin.
2. Cook bacon until crisp. Drain and set aside.
3. Melt butter in a stockpot over medium heat. Add poblano, onion, garlic, and a pinch of salt and pepper and sauté until onion is translucent, about 3 minutes.
4. Add potatoes and broth and bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
5. While potatoes are cooking, heat a pot of water to boiling. Add shrimp and seafood seasoning, reduce heat to a simmer and cook 2–3 minutes. Remove shrimp from water, set aside and keep warm.
6. When potatoes are done, slightly mash some of the potatoes in the pot, leaving some chunks. Whisk 1/4 cup of broth from the pot into milk, then add milk and evaporated milk to stockpot.
7. Stir in corn and oregano, and add salt and pepper to taste. Bring to a gentle boil, then reduce heat and simmer until corn is heated through, about 15 minutes.
8. To serve, place 6 shrimp in each bowl. Add chowder, and garnish with crumbled bacon, avocado and pico de gallo.
You can substitute 1 can (4 ounces) roasted hatch peppers for the poblano.