Poblano Corn Chowder

Ingredients

• 3 stalks celery, chopped
• 0.5 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
• 0.5 cup margarine
• 0.5 cup all-purpose flour
• 1 (15 ounce) can cream-style corn
• 1 (15 ounce) can whole kernel corn, drained
• 0.5 pound shrimp, peeled, deveined, and diced
• salt to taste
• white sugar to taste

Steps

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.