Type what you have

Ingredients

• ✓ lobster base
• sugar
• salt
• shrimp
• corn
• cream-style corn
• all-purpose flour
• margarine
• chile de arbol
• black pepper
• white sugar
• half-and-half
• heavy cream
• poblano pepper
• margarine
• onion
• celery

Instructions

1. 1 Combine celery and onion in a blender or the bowl of a food processor; pulse until puréed. Drain.
2. 2 Melt 2 tablespoons margarine in a large saucepan over medium heat. Add puréed celery-onion mixture and poblano; stir and cook until tender, about 5 minutes. Stir in heavy cream, half-and-half, ⅓ cup sugar, and lobster base; season with black pepper and chile de árbol. Bring to a gentle boil, stirring often.
3. 3 Melt ½ cup margarine in a medium saucepan over medium heat; stir in flour, stirring constantly, until roux thickened. Off heat, gradually stir roux into cream mixture; cook and stir until thickened and well blended.
4. 4 Stir cream-style corn and whole kernel corn into chowder. Stir in shrimp; cook until opaque, about 2 minutes. Season with salt and sugar.

By NAIVERAY