Poblano Corn Chowder with Shrimp

• 4 tablespoons (1/2 stick) butter, room temperature
• 2 tablespoons all purpose flour
• 1 medium onion, coarsely chopped
• 3 celery stalks, coarsely chopped
• 2 large poblano chilies,* seeded, chopped
• 2 14 3/4- to 15-ounce cans cream-style corn
• 1 16-ounce package frozen corn kernels, thawed
• 2 14-ounce cans low-salt chicken broth
• 1 cup whipping cream
• 2 teaspoons sugar
• 1/2 teaspoon cayenne pepper
• 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
• 6 tablespoons chopped fresh cilantro

1. Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
2. Finely chop onion and celery in processor.
3. Melt 2 tablespoons butter in large pot over medium-high heat.
4. Add onion-celery mixture and chilies; saute until soft, about 6 minutes.
5. Add creamed corn and next 5 ingredients; bring to boil.
6. Reduce heat.
7. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.
8. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer.
9. Season with salt and pepper.
10. Ladle chowder into bowls.
11. Sprinkle with remaining 2 tablespoons cilantro.
12. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

butter, flour, onion, celery stalks, poblano chilies, creamstyle, corn kernels, lowsalt, whipping cream, sugar, cayenne pepper, shrimp, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/poblano-corn-chowder-with-shrimp-107062 (may not work)