Method:Boiling

1. Formula

1. 4 tablespoons butter, room temperature
2. 2 tablespoons all-purpose flour
3. 1 medium onion, coarsely chopped
4. 3 celery stalks, coarsely chopped
5. 2 large poblano chilies,* seeded, chopped
6. 2 (14.75 ounce) cans cream-style corn
7. 1 (16 ounce) package frozen corn kernels, thawed
8. 2 (14 ounce) cans low-salt chicken broth
9. 1 cup whipping cream
10. 2 teaspoons sugar
11. 1/2 teaspoon cayenne pepper
12. 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
13. 6 tablespoons chopped fresh cilantro

2. Nutrition Information

• Calories: 480 kcal
• Carbohydrates: 50 g
• Dietary Fiber: 5 g
• Fat: 25 g
• Protein: 20 g
• Sugars: 9 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
2. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; saute until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
3. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

4. Remark

Notes: