Gulf Coast Corn Chowder With Shrimp and Pico de Gallo | Texas Co-op Power

Ingredients

• 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