Poblano Corn Chowder
Ingredients
- 3 stalks celery, chopped
- ½ cup chopped onion
- 2 tablespoons margarine
- 1 fresh poblano chile pepper, seeded and diced
- 1 quart heavy cream
- 1 quart half-and-half
- ⅓ cup white sugar
- 1 tablespoon lobster base (Optional)
- 1 teaspoon ground black pepper
- 1 pinch ground dried chile de árbol
- ½ cup margarine
- ½ cup all-purpose flour
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn, drained
- 8 ounces shrimp, peeled, deveined, and diced
- salt to taste
- white sugar to taste
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.
- Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, ⅓ cup sugar, and lobster base; season with black pepper and chile de árbol. Bring to a gentle boil, stirring often.
- Melt ½ cup margarine in a medium saucepan over medium heat; stir in flour, stirring constantly, until roux thickened. Off heat, gradually stir roux into cream mixture; cook and stir until thickened and well blended.
- Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.
Source
Original recipe: View Original