Poblano Shrimp Corn Chowder

• 1/4 whole Large Onion, Diced
• 3 stalks Celery Chopped Coarsely
• 1 whole Poblano Pepper Seeded And Diced
• 2 Tablespoons Butter
• 1/2 pounds Shrimp Diced
• 1 quart Heavy Cream
• 1 quart Half-and-half
• 1 teaspoon Black Pepper
• 1 pinch Ground Chile De Arbol (never Have Found This To Use In My Recipe)
• 1/3 cups Sugar
• 1 teaspoon Lobster Base (comes In A Jar)
• 1/2 sticks Melted Margarine
• 1/2 cups Flour
• 1 can Creamed Corn
• 1 can Whole Corn (use Fresh Off The Cob If You Have It)
• 1 pinch Salt To Taste

1. Puree onion and celery in a food processor. Drain as much liquid as you can. Melt 2 tablespoons of butter in a sauce pan. When hot, add the puree and poblanos (I puree the poblanos too, but feel free to leave them diced).
2. When the green vegetable puree is softened, but not browned, add shrimp, cream, half and half, black pepper, chile de arbol, sugar, and lobster base.
3. Bring to a boil. Be CAREFUL. The cream will rise fast and may overflow.
4. Make a roux of the 1/2 stick melted margarine and 1/2 cup of flour. I just microwave and stir.
5. Reduce the heat to a simmer and add roux in 1/4 increments until desired thickness.
6. Simmer for 3 - 4 minutes.
7. Add both cans of corn.
8. Adjust the taste with salt and sugar if necessary.
9. Indulge. Yum.

ubc, stalks celery, pepper, butter, shrimp, heavy cream, black pepper, ground chile de arbol, sugar, lobster, margarine, flour, cob if, salt

Taken from tastykitchen.com/recipes/soups/poblano-shrimp-corn-chowder/ (may not work)