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Poblano Corn Chowder with Shrimp: by Kimberly

Really this is from my mom, Roxanne. But everyone loves it!

Ingredients:
4 tbsp butter (room temp)
2 tbsp all purpose flour
1 medium onion, coursely chopped
2 celery sticks
2 poblano chili peppers, seeded and chopped
2 cans cream style corn
1 16oz package frozen corn kernels, thawed
2 14oz cans low salt chicken broth
1 cup whipping cream
2 teaspoon sugar
1/2 tsp cayenne pepper
1 lb uncooked shrimp, peeled, devined, coursely chopped
6 tbsp chopped fresh cilantro

Directions:
Mix 2 tbsp butter & flour and set aside.
Finely chop onion and celery in food processor.
Melt 2 tbsp butter in large pot over medium high.
Add onion and celery and chilis, saute until soft (about 6 minutes)
Add cream corn and next 5 ingredients:bring to a boil. Reduce heat.
Whisk in butter/flour mixture: simmer 15 minutes to blend flavors
Add shrimp & 4 tbsp cilantro. simmer until shrimp are cooked (about 5 minutes)
Season with salt and pepper. When served, you can sprinkle remaining cilantro on top of each serving!
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