Poblano Shrimp Corn Chowder

• 2 (15 ounce) cans white creamed corn
• 1 lb fresh shrimp, peeled and diced
• 1 poblano pepper, seeded and finely diced
• 1/2 large onion
• 3 stalks celery
• 1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base
• 1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper
• 1 teaspoon fresh cracked black pepper
• 2 tablespoons margarine
• kosher salt
• 1/3 cup sugar
• 1/2 cup butter, melted
• 1/2 cup white flour
• 1 pint heavy cream
• 1 pint half-and-half
• 1 quart whole milk

1. Puree onion and celery in food processor and drain liquid.
2. In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
3. When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
4. Bring to a boil then reduce heat and simmer slowly.
5. 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.
6. Add corn, stir well.
7. Adjust taste with salt, sugar, and chili de arbol as desired.
8. May serve immediately or simmer slowly until ready to serve.

white creamed corn, fresh shrimp, pepper, onion, stalks celery, base, chiles, fresh cracked black pepper, margarine, kosher salt, sugar, butter, white flour, heavy cream, milk

Taken from www.food.com/recipe/poblano-shrimp-corn-chowder-284181 (may not work)