Poblano Shrimp Corn Chowder - cooking recipe

Ingredients

2 (15 ounce) cans white creamed corn
1 lb fresh shrimp, peeled and diced
1 poblano pepper, seeded and finely diced
1/2 large onion
3 stalks celery
1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base
1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper
1 teaspoon fresh cracked black pepper
2 tablespoons margarine
kosher salt
1/3 cup sugar
1/2 cup butter, melted
1/2 cup white flour
1 pint heavy cream
1 pint half-and-half
1 quart whole milk

Preparation

Puree onion and celery in food processor and drain liquid.
In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
Bring to a boil then reduce heat and simmer slowly.
For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
Add corn, stir well.
Adjust taste with salt, sugar, and chili de arbol as desired.
May serve immediately or simmer slowly until ready to serve.