Poblano Corn Chowder
Description
This recipe is a creamy, spicy corn chowder with shrimp, poblano peppers, and dried chile de árbol. The lobster base is optional but highly recommended.
Ingredients
•
3 stalks celery, chopped
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1/2 cup chopped onion
•
2 tablespoons margarine
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1 fresh poblano chile pepper, seeded and diced
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1 quart heavy cream
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1 quart half-and-half cream
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1/3 cup white sugar
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1 tablespoon lobster base
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1 teaspoon ground black pepper
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1 pinch ground dried chile de arbol
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1/2 cup margarine
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1/2 cup all-purpose flour
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1 (15 ounce) can cream-style corn
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1 (15 ounce) can whole kernel corn, drained
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1/2 pound shrimp, peeled, deveined, and diced
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salt to taste
•
white sugar to taste
Directions
1
Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.
2
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.
3
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.
4
Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.