Poblano Shrimp Corn Chowder

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 (15 ounce) cans creamed corn
• 1 lb fresh shrimp, peeled and diced
• 1 poblano pepper, seeded and finely diced
• 1/2 large onion
• 3 stalks celery
• 1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base
• 1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper
• 1 teaspoon fresh cracked black pepper
• 2 tablespoons margarine
• kosher salt
• 1/3 cup sugar
• 1/2 cup butter, melted
• 1/2 cup flour
• 1 pint heavy cream
• 1 pint half-and-half
• 1 quart whole milk

Recipe

• 1 puree onion and celery in food processor and drain liquid.
• 2 in large soup pot, melt 2 t. margarine and once hot, add onion/celery puree and poblano pepper.
• 3 when vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
• 4 bring to a boil then reduce heat and simmer slowly.
• 5 for roux: in small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. add this in 1/4 cup increments to the soup stirring well. simmer 3-4 minutes.
• 6 add corn, stir well.
• 7 adjust taste with salt, sugar, and chili de arbol as desired.
• 8 may serve immediately or simmer slowly until ready to serve.