So basically, I was looking forward to this meal for a long time. All the ingredients were on sale, and the chowder actually lasted through several meals. It got a resounding thumbs-up from both Stephen and me. The shrimp was quick and easy, but I made the chowder the night before so I could just stick it in the microwave when I got home from work.
Garlic butter shrimp
It’s easy enough to figure out the amounts of everything based on how much food you want to end up with. This is just a guess from what I remember (sounds promising, huh?):
- Shelled raw shrimp
- Butter (REAL butter, not margarine)
- Freshly minced garlic
- Juice from one small lemon
- A tiny bit of salt
Again… this is just approximate from what I remember (because, of course, I didn’t use a recipe).
- Melt some butter (maybe 2 Tbs?) and sauté garlic over medium heat.
- Add shrimp and a dash of salt. Cook until pink.
- Squeeze lemon juice into pan and sauté for about one minute more. Done!
Green Chile Chowder
I actually got this recipe from a blog called Homesick Texan. I had wanted to make it for a long time, and I finally got to! Then, a couple weeks later, I looked on my friend Tram’s blog, and found that she had recently made it and blogged about it too! We may not live five minutes away from each other anymore, but apparently we can still cook together in spirit.
I halved the original recipe and still ended up with quite a bit of soup. I think it might have made six servings, if I remember correctly. The listed ingredients are for the halved recipe, with a few of my own adjustments.
- 1 jalapeño
- 2 poblano peppers
- 1/2 Tbs butter
- 1/2 onion, diced
- 1 large clove of garlic, minced
- 1/2 cup chopped fresh cilantro (I love cilantro, but you might want a little less if you’re not a huge fan)
- 1 1/2 lbs. potatoes, diced (you can peel them, but I usually don’t)
- 2 cups chicken or vegetable broth
- 1/4 tsp. chili powder (or cumin)
- 3/4 cup milk
- 1/2 cup half-and-half
- Juice from half a regular lime, or a whole small lime
- Salt & pepper to taste
It’s a bit time-consuming, so make sure you don’t plan it for a night when you’re going to be in a rush. It’s SO worth it, though.
- Blacken the poblanos and jalapeño under the broiler (usually there’s a selection on your oven to go straight to the broiler) for about five minutes on each side.
- Place the poblanos in a paper bag, roll down the top and let them steam for about 15 minutes. In the meantime, remove the seeds from the jalapeño and chop it up. When the poblanos are done steaming, rub off the skins and do the same thing. Be sure to wash your hands before you touch your eyes!
- Melt the butter on medium heat in a large pot. When it melts, add the onions and cook them for about 10 minutes, or until they become translucent. Add the garlic and cook for another minute.
- Add the chiles, potatoes, broth, cilantro, cumin, salt and pepper. Bring it to a boil, and then reduce it to medium-low heat and simmer for about 20 minutes, or until the potatoes are soft and crumbly.
- This is where I really deviate from the recipe, simply because I don’t want to wash the blender. If you want a really smooth soup, take out about two cups of the soup to set aside, and purée the rest in the blender. Mix the two cups back into the soup. If you’re like me, simply mash everything up with a potato masher.
- Add the milk and half-and-half and cook on medium-low heat until warm. Squeeze in the lime juice and stir. Serve immediately or put it in the refrigerator/freezer for later.
The recipe isn’t very spicy to me, but it had a bit of a bite for Stephen. If you’re not a huge fan of spicy food, take out one of the poblanos peppers. Here are some pictures to show you how it went down.
And this is what we were left with in about 10 minutes….