Taqueria Del Sol’s shrimp chowder gets heat from poblano

— Daniel Reedy, Duluth

A: The Poblano Corn Chowder from Taqueria del Sol is a perennial favorite of customers and AJC readers. Some of the ingredients, like 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.

Taqueria del Sol’s Poblano Corn Chowder

1/2 cup plus 2 tablespoons margarine, 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 arbol, 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 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: 14 cups

Per cup: 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.