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Poblano Corn Chowder Recipe

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This recipe for Poblano Corn Chowder, by , is from The HARE Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/2 cup chopped onion
3 stalks celery, chopped
2 Tbs margarine
1 fresh poblano chili pepper, seeded and diced
1 quart heavy cream
1 quart half and half
1/3 cup white sugar
1 Tbs lobster base
1 pinch ground red pepper
1 tsp black pepper
1/2 cup margarine
1/2 cup all purpose flour
1 15 ounce can cream style corn
1 15 ounce can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined and diced
salt to taste

In a blender or food processor, puree the onion and celery; and drain.
Melt 2 Tbs margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chill pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half and half,, sugar and lobster base. Season with red and black peppers. Stirring often, bring to a gentle boil. Melt 1/2 cup margarine in medium saucepan over medium heat. Mix in the flour and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan mixture. Stir in the shrimp and cook 2 minutes or until shrimp is opaque. Season with salt and sugar to taste.

Personal Notes:
Personal Notes:
This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion, you should use it if you can.




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