Poblano Corn Chowder With Shrimp Recipe

Name: Poblano Corn Chowder With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons canola oil; 1 medium onion, chopped; 3 celery ribs, chopped; 2 large poblano chiles, seeded and chopped; 2 (14 1/2 ounce) cans cream-style corn; 1 (16 ounce) package frozen corn kernels; 2 (14 ounce) cans chicken broth (reserve 1/4 cup); 1 cup whipping cream (or lowfat evaporated milk); 2 teaspoons sugar; 2 tablespoons flour; 1 teaspoon red cayenne pepper (or to taste); 1 lb raw shrimp, peeled and deveined,chopped; 6 tablespoons chopped fresh cilantro; salt; pepper; hot sauce

Servings: persons

2 tablespoons butter or 2 tablespoons canola oil
1 medium onion, chopped
3 celery ribs, chopped
2 large poblano chiles, seeded and chopped
2 (14 1/2 ounce) cans cream-style corn
1 (16 ounce) package frozen corn kernels
2 (14 ounce) cans chicken broth (reserve 1/4 cup)
1 cup whipping cream (or lowfat evaporated milk)
2 teaspoons sugar
2 tablespoons flour
1 teaspoon red cayenne pepper (or to taste)
1 lb raw shrimp, peeled and deveined,chopped
6 tablespoons chopped fresh cilantro
salt
pepper
hot sauce

1
Chop onion, celery and poblano pepper.
2
Melt butter (or heat oil) in stock pot or Dutch oven.
3
Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
4
Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
5
Simmer 15 minutes to blend flavors.
6
Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
7
Add to soup mixture, and stir.
8
Add shrimp and cilantro.
9
Simmer about 5 minutes longer, until shrimp are cooked, and serve.
10
Pass the hot sauce.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons canola oil, 1 medium onion, chopped, 3 celery ribs, chopped, 2 large poblano chiles, seeded and chopped, and more.

Yes, Poblano Corn Chowder With Shrimp falls under the Seafood 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.

That's it — enjoy your meal!

Poblano Corn Chowder With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions