Ingredients
-
2
-
1
-
1
-
1/2
-
3
-
1
-
1
-
1
-
2
-
-
1/3
-
1/2
-
1/2
-
1
-
1
Directions
Poblano Shrimp Corn Chowder, Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had Not for those highly concerned with fat grams but worth the splurge even if you are Great served alongside a meal of soft tacos I frequently use Better than Bouillon as a base and I think the lobster and vegetable are equally good If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk , This was unbelievable!! I made it for our annual spring party/BBQ and it was gone in about 5 minutes! I went the full fat route and the flavor was out of this world! Thank you , Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had Not for those highly concerned with fat grams but worth the splurge even if you are Great served alongside a meal of soft tacos I frequently use Better than Bouillon as a base and I think the lobster and vegetable are equally good If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk
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Steps
|
1
Done
|
Puree Onion and Celery in Food Processor and Drain Liquid. |
|
2
Done
|
in Large Soup Pot, Melt 2 T. Margarine and Once Hot, Add Onion/Celery Puree and Poblano Pepper. |
|
3
Done
|
When Vegetables Are Softened but not Browned, Add Shrimp, Cream, Half and Half, Pepper, Chili De Arbol, Sugar and Lobster Base. |
|
4
Done
|
Bring to a Boil Then Reduce Heat and Simmer Slowly. |
|
5
Done
|
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. |
|
6
Done
|
Add Corn, Stir Well. |
|
7
Done
|
Adjust Taste With Salt, Sugar, and Chili De Arbol as Desired. |
|
8
Done
|
May Serve Immediately or Simmer Slowly Until Ready to Serve. |
