INGREDIENTS
- 1/2 cup chopped onion
- 3 stalks celery, chopped
- 2 tablespoons margarine
- 1 fresh poblano chile pepper, seeded and diced
- 1 quart half and half
- 1 quart whole milk
- 1/3 cup white sugar
- 1 teaspoon ground black pepper
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 2 (15 ounce) can cream-style corn
- 2 (15 ounce) can whole kernel corn, drained
- salt to taste
- white sugar to taste
Can add chicken or shrinp if desired
DIRECTIONS
In a blender or food processor, puree the onion, celery and poblano pepper.
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, and sugar. Stirring often, bring to a gentle boil.
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. Mix cream-style corn and whole kernel corn into the large saucepan mixture.
Season with salt and sugar.
