"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Poblano Corn Chowder (with Chicken or Shrimp)  Recipe

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This recipe for Poblano Corn Chowder (with Chicken or Shrimp) , by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jayne Chapman
Added: Monday, May 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped onion
3 ribs celery, chopped
1/2 c. plus 2 T. margarine, divided
1 poblano pepper, seeded and diced
1 qt. heavy cream
1 qt. half and half
1 tsp. ground black pepper
Pinch ground chile de arbol (not missed if you don't have it)
1/3 c. granulated sugar
1 T. lobster base (found in some supermarkets, but optional)
1/2 c. flour
1 (15 oz.) can creamed corn
1 (15.oz) can whole corn kernels, drained
1/2 lb. shrimp, diced (or substitute cooked, diced chicken)
Salt and Additional sugar to taste

Directions:
Directions:
Puree onion and celery in food processor. Drain liquid. In large Dutch oven, melt 2 T. margarine over medium heat. When hot, add puree and poblano pepper. Cook, stirring constantly, until vegetables are soft but not brown, about 5 minutes. Add cream, half and half, black pepper, chile de arbol, sugar and lobster base, if using. Bring to a boil, careful to keep cream from rising and overflowing. Meanwhile, in a separate saucepan, melt remaining margarine. Add flour. Cook, stirring constantly, until thickened. Continue to cook for several minutes. Remove from heat. Gradually add to chowder, whisking constantly, until thickened. Simmer 3-4 minutes. Add corn and shrimp. Simmer 1-2 minutes, until shrimp is cooked. If using chicken, cook until heated through. Season to taste with salt and additional sugar.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20-25 minutes prep / 25-30 minutes cooking time
Personal Notes:
Personal Notes:
The recipe for this high calorie, high fat, high sodium soup is a decadent treat that comes from the Sundown Cafe in Atlanta, GA. They used to say that they served up to 40 gallons of the chowder a week. I know that Jim and I could claim a few gallons over our time in Atlanta.

 

 

 

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