Poblano corn chowder with corn

Makes 6 servings

Steph a

ingredients

4 tbsp (1/2) stick butter room temp.
2 tbsp all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies, seeded chopped (fresh green chilies often called pasillas)
14 3/4 to 15 ounce cans cream style corn
1 16 oz package frozen corn kernels, thawed
1 14 oz cans low salt chicken broth
1 cup whipping cream
2 tsp sugar
1/2 teaspoon cayenne pepper
1 lb uncooked shrimp, peeled, deveined, coarsely chopped
6 tbsp chopped fresh cilantro

1
mix 2 tbsp butter and flour in small bowl to blend. Set aside
2
finely chop onion and celery. Melt 2 tbsp butter in large pot over medium hot. Add onion celery mixture and chilies, sauté until soft about 6 minutes. Add cream corn and next 5 ingredients, bring to boil. Reduce heat. Wisk in butter flour mixture and simmer 15 minutes. Add shrimp and 4 tbsp cilantro, cook for 5 minutes or until shrimp is cooked. Season with salt and pepper
3
laddle chowder into bowls. Sprinkle with remaining 2 tbsp cilantro.

Source: Steph a