Poblano Shrimp Corn Chowder Recipe

Name: Poblano Shrimp Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 (15 ounce) cans white creamed corn; 1 lb fresh shrimp, peeled and diced; 1 poblano pepper, seeded and finely diced; 1/2 large onion; 3 stalks celery; 1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base; 1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper; 1 teaspoon fresh cracked black pepper; 2 tablespoons margarine; kosher salt; 1/3 cup sugar; 1/2 cup butter, melted; 1/2 cup white flour; 1 pint heavy cream; 1 pint half-and-half; 1 quart whole milk

Servings: persons

2 (15 ounce) cans white creamed corn
1 lb fresh shrimp, peeled and diced
1 poblano pepper, seeded and finely diced
1/2 large onion
3 stalks celery
1 teaspoon better than bouillon lobster base or 2 teaspoons better than bouillon vegetable stock base
1 teaspoon chiles de arbol or 1 teaspoon cayenne pepper
1 teaspoon fresh cracked black pepper
2 tablespoons margarine
kosher salt
1/3 cup sugar
1/2 cup butter, melted
1/2 cup white flour
1 pint heavy cream
1 pint half-and-half
1 quart whole milk

1
Puree onion and celery in food processor and drain liquid.
2
In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
3
When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
4
Bring to a boil then reduce heat and simmer slowly.
5
For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
6
Add corn, stir well.
7
Adjust taste with salt, sugar, and chili de arbol as desired.
8
May serve immediately or simmer slowly until ready to serve.

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 2 (15 ounce) cans white creamed corn, 1 lb fresh shrimp, peeled and diced, 1 poblano pepper, seeded and finely diced, 1/2 large onion, and more.

Yes, Poblano Shrimp Corn Chowder 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 Shrimp Corn Chowder

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