From the menu of Taqueria del Sol

A: The Poblano Corn Chowder from Taqueria del Sol is a perennial favorite of customers and AJC readers. Some of the ingredients, like the sugar, will come as a surprise, although the sugar complements the sweetness of the corn and shrimp. Poblano peppers can vary in heat from mild to very hot, so the amount of chile de arbol needed will vary according to your taste and the hotness of your poblano. Lobster base is available at some groceries. I find mine at the DeKalb Farmers Market.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of” and the name of restaurant in the subject line.

Taqueria del Sol’s Poblano Corn Chowder

Hands on: 30 minutes

Total time: 30 minutes

Makes 14 cups

1/2 cup plus 2 tablespoons margarine, divided

1/2 cup all-purpose flour

1/4 large onion, coarsely chopped

3 stalks 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 arbol, or more if desired

1 (15-ounce) can whole corn

1 (15-ounce) can creamed corn

Salt

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

Per 1-cup serving: 502 calories (percent of calories from fat, 73), 9 grams protein, 26 grams carbohydrates, 1 gram fiber, 42 grams fat (22 grams saturated), 143 milligrams cholesterol, 269 milligrams sodium.