Ingredients
4 Tbl butter (room temp)
2 Tbl all purp flour
1 med. onion - coarsely chopped
3 celery stalks
2 large poblano chilies - seeded & chopped
2 15 ounce cans of cream corn
1 16 bag of frozen corn
2 14 ounce cans of low salt chicken broth
1 cup whipping cream
2 tsp sugar
1/2 tsp cayenne pepper
1 lb uncooked shrimp coarsely chopped
6 Tbl cilantro - chopped
Preparation
mix 2 Tablespoons of butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 Tablespoons butter in large pot over med-high heat. Add onion-celery mix & chilies; saute until soft about 5-10 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce head & whisk in butter-four mixture. Simmer for an additional 5 minutes to blend flavors. Add shrimp & 4 Tbl cilantro; simmer until shrimp are cook through, about 5 minutes. Season with salt and pepper.
