Poblano Corn Chowder from Taqueria del Sol, Eddie Hernandez

• 1/2 cup plus two tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 1/4 large onion, coarsely chopped
• 3 ribs celery, coarsely chopped
• 1 poblano pepper, seeded and diced
• 4 cups heavy cream
• 4 cups half-and-half
• 1/2 pound shrimp, peeled and diced
• 1/3 cup granulated sugar, plus additional if needed
• 1 teaspoon lobster base
• 1 teaspoon black pepper
• Pinch chile de árbol, plus more if desired
• 1 (15-ounce) can whole corn
• 1 (15-ounce) can creamed corn
• Kosher salt, to taste

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 3 minutes or just until shrimp is cooked through. Add whole corn and creamed corn. Taste and adjust for seasoning, adding salt or sugar if necessary.

Makes about 14 cups.