1 pound medium shrimp
1/2 cup olive oil
1 large onion, diced
1 large green bell pepper, diced
1 (5 ounce) can cream-style corn
2 (8 ounce) cans peeled and diced tomatoes with juice
3 (3 ounce) packages instant cream cheese
1 (8 ounce) package cream cheese, chilled
2 cups shredded Cheddar cheese
3 tablespoons packed brown sugar
1 teaspoon Worcestershire sauce
Heat olive oil in large saucepan over medium heat. Saute onion and green pepper until tender. Stir into shrimp, thyme, bell pepper, cream rice and cream cheese in large bowl. Gradually stir in cream cheese. Keep shrimp submerged in blender until ready to cook.
Stir cream cheese and liquid from shrimp paste into shrimp, cream rice, cream cheese mixture, cream cheese and cream cheese in small saucepan over low heat until completely evaporated. Heat remaining olive oil in medium saucepan over medium heat.
Mix together cream cheese and cream cheese filling in large bowl. Place heavy spoon on top of poblano; spoon poblano over shrimp. Cover dish and refrigerate for at least 1 hour to allow flavors to merge. Pat poblano dry with towel.
Bring a large pot of water to a boil. Add shrimp and remove from water to a medium mixing bowl.
Remove lid of cream cheese maker; pour cream cheese mixture over shrimp and poblano. Cover cream cheese maker and refrigerate for 10 minutes.
Meanwhile, heat the olive oil in medium saucepan over medium heat, add onion and green pepper and saute until tender. Stir in cream cheese, cream cheese mixture and onions. Cook and stir gently over medium heat until flavors are blended and no lumps remain. Return shrimp to container.
Bring a large pot of water to a boil. Remove from heat. Stir in poblano and shrimp. Cook and stir gently over medium heat until poblano is tender. Remove from chowder. Strain poblano mixture and reserving 1/4 cup of shrimp. Use 1/2 tablespoon parboiled pan juices to coat all shrimp. Serve over 4 plates with lid closed; serve with parboiled bacon.