This week brought a ton — literally — of poblano chiles to CommunityFoodBank. They’re perfect for chiles rellenos or poblano corn chowder. Dried, they have a rich, fruity flavor. We never run out of things to do with them, but if you’re looking for ideas, here’s one from allrecipes.com.
1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
1/3 cup white sugar
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste
1. In a blender or food processor, puree the onion and celery; drain.
2. 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, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
3. 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.
4. Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.