Poblano Corn Chowder With Shrimp

• 4 Tbl butter (room temp)
• 2 Tbl all purp flour
• 1 med. onion - coarsely chopped
• 3 celery stalks
• 2 large poblano chilies - seeded & chopped
• 2 15 ounce cans of cream corn
• 1 16 bag of frozen corn
• 2 14 ounce cans of low salt chicken broth
• 1 cup whipping cream
• 2 tsp sugar
• 1/2 tsp cayenne pepper
• 1 lb uncooked shrimp coarsely chopped
• 6 Tbl cilantro - chopped

1. mix 2 Tablespoons of butter and flour in small bowl to blend; set aside.
2. Finely chop onion and celery in processor. Melt 2 Tablespoons butter in large pot over med-high heat. Add onion-celery mix & chilies; saute until soft about 5-10 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce head & whisk in butter-four mixture. Simmer for an additional 5 minutes to blend flavors. Add shrimp & 4 Tbl cilantro; simmer until shrimp are cook through, about 5 minutes. Season with salt and pepper.

tbl butter, tbl, onion, celery stalks, cream corn, corn, chicken broth, whipping cream, sugar, cayenne pepper, shrimp, tbl cilantro

Taken from www.epicurious.com/recipes/member/views/poblano-corn-chowder-with-shrimp-1216062 (may not work)