Poblano Corn Chowder

This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 881 Calories

Ingredients

• ⅓ cup white sugar
• ½ cup margarine
• ½ cup all-purpose flour
• salt to taste
• 2 tablespoons margarine
• ½ cup chopped onion
• 1 teaspoon ground black pepper
• 1 (15 ounce) can whole kernel corn, drained
• 3 stalks celery, chopped
• 1 quart half-and-half cream
• 1 (15 ounce) can cream-style corn
• 1 quart heavy cream
• white sugar to taste
• 1 fresh poblano chile pepper, seeded and diced
• 1 tablespoon lobster base (Optional)
• 1 pinch ground dried chile de arbol
• ½ pound shrimp, peeled, deveined, and diced

Recipe Instructions

Step 1

In a blender or food processor, puree the onion and celery; drain.

Step 2

Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.

Step 3

Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.

Step 4

Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.