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: 4 tablespoons (1/2 stick) butter, room temperature; 2 tablespoons all purpose flour; 1 medium onion, coarsely chopped; 3 celery stalks, coarsely chopped; 2 large poblano chilies,* seeded, chopped; 2 14 3/4- to 15-ounce cans cream-style corn; 1 16-ounce package frozen corn kernels, thawed; 2 14-ounce cans low-salt chicken broth; 1 cup whipping cream; 2 teaspoons sugar; 1/2 teaspoon cayenne pepper; 1 pound uncooked shrimp, peeled, deveined, coarsely chopped; 6 tablespoons chopped fresh cilantro

Servings: persons

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

1
Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
2
Finely chop onion and celery in processor.
3
Melt 2 tablespoons butter in large pot over medium-high heat.
4
Add onion-celery mixture and chilies; saute until soft, about 6 minutes.
5
Add creamed corn and next 5 ingredients; bring to boil.
6
Reduce heat.
7
Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.
8
Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer.
9
Season with salt and pepper.
10
Ladle chowder into bowls.
11
Sprinkle with remaining 2 tablespoons cilantro.
12
Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

757

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 13 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) butter, room temperature, 2 tablespoons all purpose flour, 1 medium onion, coarsely chopped, 3 celery stalks, coarsely 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.

Poblano Corn Chowder with Shrimp

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