The Peach Tart’s Poblano Shrimp Corn Chowder

Makes 8 servings Preparation time: 20-25 minutes
Cooking time: 25-30 minutes

Ingredients:

• 1/2 cup chopped onion
• 3 ribs celery, chopped
• 1/2 cup plus 2 tablespoons margarine, divided
• 1 poblano pepper, seeded and diced
• 1 Red Bell Pepper, seeded and diced
• 1 quart heavy cream
• 1 quart half-and-half
• 1 teaspoon ground black pepper
• 1/3 cup granulated sugar
• 1 tablespoon lobster base, optional (available at Harry’s Farmers Markets)
• 1/2 cup flour
• 1 (5-ounce) can creamed corn
• 1 (5-ounce) can whole corn kernels, drained
• 1 pound small shrimp
• Salt, pepper, sugar and Old Bay to taste

Directions:
Purée onion and celery in food processor. Drain liquid.
In large Dutch oven, melt 2 tablespoons margarine over medium heat. When hot, add purée and poblanos. 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 boll (be careful; cream will rise quickly and overflow).

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 to 4 minutes. Add corn and shrimp. Simmer 1 to 2 minutes, until shrimp is cooked. Season to taste with additional salt and sugar.

For a variation, add a few grilled shrimp when serving