Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
ADVERTISEMENT
Recipe

Poblano Corn Chowder with Shrimp

serves
prep time: 10
cook time: 26

ingredients

  • 2 tablespoons all purpose flour
  • 1 medium onion, coarsely chopped
  • 3 celery stalks, coarsely chopped
  • 2 large poblano chilies,* seeded, chopped
  • 2 14.75- to 1 7/8 cups cans cream-style corn
  • 1 16 ounce package frozen corn kernels, thawed
  • 1 cup whipping cream
  • 2 teaspoons sugar
  • 1/2 teaspoon cayenne
  • 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
  • 1/3 cup chopped fresh cilantro

directions

Mix 2 tablespoons butter and flour in small bowl to blend, set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies, sauté, 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 1/4 cup cilantro, simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.

Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.

* Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.