The Poblano Corn Chowder from Taqueria del Sol is a perennial favorite of customers and AJC readers. Some of the ingredients, like the sugar, will come as a surprise, although the sugar complements the sweetness of the corn and shrimp. Poblano peppers can vary in heat from mild to very hot, so the amount of chile de arbol needed will vary according to your taste and the hotness of your poblano. Lobster base is available at some groceries. I find mine at the DeKalb Farmers Market.
In a small bowl, make a roux by mixing 1/2 cup margarine and flour together until thoroughly combined. Set aside.
In the bowl of a food processor, puree onion and celery. Drain off any liquid and reserve solids.
In a large stockpot, melt the remaining 2 tablespoons margarine over medium heat. Add onion-celery puree and poblano pepper pieces. Cook until vegetables soften but do not brown, about 10 minutes. Add cream, half-and-half, shrimp, sugar, lobster base, black pepper and chile de arbol. Bring to a simmer and add roux. Simmer three minutes or just until shrimp is cooked through. Add whole corn and creamed corn and taste for seasoning, adding salt or sugar if necessary.
Hands on: 30 minutes
Total time: 30 minutes
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|Serving Size: 1 Cup (556g)|
|Recipe Makes: 14 Cups|
|Calories from Fat: 617 (77%)|
|Amt Per Serving||% DV|
|Total Fat 68.6g||91 %|
|Saturated Fat 42.5g||213 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 250mg||77 %|
|Sodium 299mg||10 %|
|Potassium 728.2mg||19 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 29.2g|
|Protein 18.9g||27 %|
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Calories per serving: 797
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