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Spicy Poblano Corn Chowder

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Soup
Spicy Poblano Corn Chowder
Ingredients
  • 3 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 tablespoons margarine
  • 1 fresh poblano chile pepper, seeded and diced
  • 1 quart heavy cream
  • 1 quart half-and-half cream
  • 1/3 cup white sugar
  • 1 tablespoon lobster base
  • 1 teaspoon ground black pepper
  • 1 pinch ground dried chile de arbol
  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 pound shrimp, peeled, deveined, and diced
  • salt to taste
  • white sugar to taste
Instructions
1
Combine the celery and onion into a blender or food processor and puree until smooth, then strain the mixture.
2
Heat 2 tablespoons of margarine in a large saucepan over medium heat, allowing it to melt. Add the pureed celery-onion mixture and roasted poblano pepper to the saucepan, stirring constantly as they cook until tender, approximately 5 minutes.
3
Add a generous amount of heavy cream, half-and-half, sugar, and lobster base to the saucepan. Season with black pepper and a pinch of chile de árbol, stirring occasionally as the mixture comes to a gentle boil.
4
In a separate saucepan, melt 1/2 cup of margarine over medium heat. Gradually add a spoonful of flour, stirring persistently until the mixture thickens. Remove from heat and slowly incorporate it into the cream mixture, stirring continuously as it thickens further.
5
Combine the cream-style corn and whole kernel corn into the chowder. Add the cooked shrimp to the saucepan, stirring occasionally as it becomes opaque and cooked through, approximately 2 minutes. Season with salt and sugar to taste.