Recipe for Poblano Corn Chowder with Shrimp 
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Yield:
6
Ingredients:
Amount Ingredient
4 tbl butter - (1/2 stick) room temperature
2 tbl all-purpose flour
1 med onion coarsely chopped
3 x celery stalks coarsely chopped
2 lrg poblano chilies seeded, chopped
2 can cream-style corn - (14 3/4 to 15 oz ea)
1 pkt frozen corn kernels - (16 oz) thawed
2 can low-salt chicken broth - (14 oz ea)
1 cup whipping cream
2 tsp sugar
1/2 tsp cayenne pepper
1 lb uncooked shrimp peeled, deveined,
and coarsely chopped
6 tbl chopped fresh cilantro
Salt to taste
Instructions:
Instructions: Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; saute until soft, about 6 minutes.

Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.

Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

This recipe yields 12 first-course or 6 main-course servings.

Comments: Fresh green chilies, often called pasillas are available at Latin American markets and some supermarkets.

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