Poblano Corn Chowder

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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

   {'id': 'step_2', 'step': 3, 'text': '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

   {'id': 'step_3', 'step': 4, 'text': '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 Facts

Per serving (8 servings total)