• 8servings
  • 30minutes
  • 881calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 3 stalks celery, chopped

  3. 2 tablespoons margarine

  4. 1 fresh poblano chile pepper, seeded and diced

  5. 1 quart heavy cream

  6. 1 quart half-and-half cream

  7. 1/3 cup white sugar

  8. 1 tablespoon lobster base

  9. 1 pinch ground dried chile de arbol

  10. 1 teaspoon ground black pepper

  11. 1/2 cup margarine

  12. 1/2 cup all-purpose flour

  13. 1 (15 ounce) can cream-style corn

  14. 1 (15 ounce) can whole kernel corn, drained

  15. 1/2 pound shrimp, peeled, deveined, and diced

  16. salt to taste

  17. white sugar to taste

Instructions Jump to Ingredients ↑

  1. In a blender or food processor, puree the onion and celery; drain.

  2. Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.

  3. Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.

  4. Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.


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