Today's episode co-stars Blue Mesa Grill, a restaurant based in my hometown, Dallas, Texas. The wonderful people at this Southwestern paradise gave us the recipe for their Shrimp and Corn Poblano Chowder, which we've recreated - in video form - below!
It's a perfect time of year for this chowder. It's just warm enough for Summery ingredients (shrimp, corn) yet still chilly enough for a hearty yumness. I recommend you make it ASAP, before the perfect moment passes you by!
Enjoy all! This is the last new recipe you'll get for a bit: Daniel and I are taking a well deserved vacation from all the craziness to re-amp and come at you fresh on April 23rd with a very special collaboration with The Brooklyn Kitchen, my favorite store in BK. In the mean time, catch up on older episodes and keep in touch with us on facebook, twitter or by email at email@example.com.
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