Poblano Shrimp Corn Chowder

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READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree onion and celery in food processor and drain liquid.
  • In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
  • When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
  • Bring to a boil then reduce heat and simmer slowly.
  • 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.
  • Add corn, stir well.
  • Adjust taste with salt, sugar, and chili de arbol as desired.
  • May serve immediately or simmer slowly until ready to serve.
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