Poblano Corn Chowder Recipe

Name: Poblano Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tablespoon lobster base (optional); 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

Servings: persons

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 tablespoon lobster base (optional)
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.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup chopped onion, 3 stalks celery, chopped, 2 tablespoons margarine, 1 fresh poblano chile pepper, seeded and diced, and more.

Yes, Poblano Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poblano Corn Chowder

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