Poblano Corn Chowder with Shrimp

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

Makes 12 first-course or 6 main-course servings.

Bon Appetit
September 2002

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