1/2 cup onion, chopped
3 ribs celery, chopped
1/2 cup plus 2 tablespoon margarine, divided
1 poblano pepper, seeded and diced
1 quart heavy cream
1 quart half and half
1 teaspoon ground black pepper
pinch ground chili de arbol
1/3 cup sugar
1 tablespoon lobster base, optional
1/2 cup flour
15 ounce can creamed corn
15 ounce can whole kernel corn, drained
1/2 pound shrimp, diced
salt and sugar, to taste
Puree onion and celery in food processor and drain liquid.
Melt 2 tablespoons margarine in Dutch oven and saute puree and
poblanos, stirring constantly until soft, but not brown, about 5
minutes. Add cream, half and half, black pepper, chili de arbol,
sugar and lobster base. Carefully bring to a boil as cream will
rise quickly and overflow.
Meanwhile, in separate saucepan, melt remaining margarine. Add
flour and cook, stirring constantly, until thickened. Continue to
cook several minutes. Remove from heat.
Gradually add flour mixture to chowder, whisking constantly, until
thickened. Simmer 3-4 minutes and add corn and shrimp. Simmer 1 -2
minutes until shrimp is cooked. Season to taste with salt and
additional sugar, if needed.