| If you are looking for some delicious and sumptuous | | | | 1/2 pound shrimp, peeled, deveined, and diced |
| dishes, Poblano Chowder should be on the list. This | | | | salt to taste |
| yummy spicy corn chowder is wrapped up with a | | | | white sugar to taste |
| creamy layer and featured with poblano and shrimp | | | | Directions to prepare: |
| peppers. Using a lobster base is not mandatory | | | | Make puree of onion and celery and put it in a |
| although yet adding it can make it more tasty. Check | | | | blender or food processor |
| out how to prepare this lip-smacking poblano Corn | | | | 2 tablespoon of margarine in a large saucepan is |
| Chowder. | | | | melted at medium heat. Whip in the onion and celery |
| Ingredients for the preparation: | | | | puree and the poblano chili pepper. After whipping, |
| 3 stalks celery, chopped | | | | cook it for 5 minutes, until it gets smooth. Now, blend in |
| 1/2 cup chopped onion | | | | the heavy cream (the mixture is made up of |
| 1 fresh Poblano Chile pepper, seeded and diced | | | | half-and-half cream, lobster base and sugar). Add Chile |
| 2 tablespoons margarine | | | | de Arbol and black pepper as a flavoring agent. |
| 1 quart half-and-half cream | | | | Again, melt 1/2 cup margarine in a medium size |
| 1 quart heavy cream | | | | saucepan over and at medium temperature. Now |
| 1/3 cup white sugar | | | | blend flour with it, and stir constantly until thickened. |
| 1 pinch ground dried Chile de Arbol | | | | Next, remove it from heat and keep into the large |
| 1 tablespoon lobster base (optional) | | | | saucepan. Cook and stir till it mixes well and thickened. |
| 1 teaspoon ground black pepper | | | | Add whole kernel corn and cream-style corn into |
| 1/2 cup all-purpose flour | | | | the large saucepan mixture. Stir in the shrimp, and cook |
| 1/2 cup margarine | | | | 2 minutes, until it appears dense. Add salt and sugar |
| 1 (15 ounce) can whole kernel corn, drained | | | | for taste. |
| 1 (15 ounce) can cream-style corn | | | | |