Shrimp And Poblano Chowder

Instructions

1. Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
2. Finely chop onion and celery in processor.
3. Melt 2 tablespoons butter in large pot over medium-high heat.
4. Add onion-celery mixture and chilies; saut until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil.
5. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.
6. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
7. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4

Ingredients

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour

1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

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