Ingredients

• 3 stalks celery , chopped
• 0.5 cups chopped onion
• 2 tablespoons margarine
• 1 fresh poblano chile pepper , seeded and diced
• 1 quart heavy cream
• 1 quart half-and-half
• 0.33 cups white sugar
• 1 tablespoon lobster base , Optional
• 1 teaspoon ground black pepper
• 1 pinch ground dried chile de árbol
• 0.5 cups margarine
• 0.5 cups all-purpose flour
• 1 , 15 ounce
• 1 , 15 ounce
• 8 ounces shrimp , peeled, deveined, and diced
• salt to taste
• white sugar to taste

Instructions

1. 1 Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.
2. 2 Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, ⅓ cup sugar, and lobster base; season with black pepper and chile de árbol. Bring to a gentle boil, stirring often.
3. 3 Melt ½ cup margarine in a medium saucepan over medium heat; stir in flour, stirring constantly, until roux thickened. Off heat, gradually stir roux into cream mixture; cook and stir until thickened and well blended.
4. 4 Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.

Nutrition per serving