View Full Version : Poblano Corb Chowder

June 21st, 2007, 04:05 AM
Can be used as an entree, or a side soup.


l 1/2 cup chopped
l 3 stalks celery,
l 2 tablespoons margarine
l 1 fresh poblano chile pepper, seeded and diced
l 1 quart heavy cream
l 1 quart half-and-half cream
l 1/3 cup white sugar
l 1 tablespoon lobster base (optional)
l 1 pinch ground dried chile de arbol
l 1 teaspoon ground black pepper
l 1/2 cup margarine
l 1/2 cup all-purpose flour
l 1 (15 ounce) can cream-style corn
l 1 (15 ounce) can whole kernel corn, drained
l 1/2 pound shrimp, peeled, deveined, and diced
l salt to taste
l white sugar to taste


1. In a blender or food processor, puree the onion and
celery; drain.
2. Melt 2 tablespoons margarine in a large saucepan
over medium heat. Stir in the onion and celery
puree and the poblano chile pepper. Stirring
constantly, cook about 5 minutes, until tender. Mix
in heavy cream, half-and-half cream, sugar, and
lobster base. Season with chile de arbol and black
pepper. Stirring often, bring to a gentle boil.
3. Melt 1/2 cup margarine in a medium saucepan over
medium heat. Mix in the flour, and stir constantly
until thickened. Remove from heat, and gradually
mix into the large saucepan. Cook and stir until the
mixture is well blended and thickened.
4. Mix cream-style corn and whole kernel corn into the
large saucepan mixture. Stir in the shrimp, and cook
2 minutes, or until opaque. Season with salt and