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
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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. |
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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This recipe for Poblano Corn Chowder (with Chicken or Shrimp) is from