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
Ingredients: 1/4 whole Large Onion, Diced; 3 stalks Celery Chopped Coarsely; 1 whole Poblano Pepper Seeded And Diced; 2 Tablespoons Butter; 1/2 pounds Shrimp Diced; 1 quart Heavy Cream; 1 quart Half-and-half; 1 teaspoon Black Pepper; 1 pinch Ground Chile De Arbol (never Have Found This To Use In My Recipe); 1/3 cups Sugar; 1 teaspoon Lobster Base (comes In A Jar); 1/2 sticks Melted Margarine; 1/2 cups Flour; 1 can Creamed Corn; 1 can Whole Corn (use Fresh Off The Cob If You Have It); 1 pinch Salt To Taste

Servings: persons

1/4 whole Large Onion, Diced
3 stalks Celery Chopped Coarsely
1 whole Poblano Pepper Seeded And Diced
2 Tablespoons Butter
1/2 pounds Shrimp Diced
1 quart Heavy Cream
1 quart Half-and-half
1 teaspoon Black Pepper
1 pinch Ground Chile De Arbol (never Have Found This To Use In My Recipe)
1/3 cups Sugar
1 teaspoon Lobster Base (comes In A Jar)
1/2 sticks Melted Margarine
1/2 cups Flour
1 can Creamed Corn
1 can Whole Corn (use Fresh Off The Cob If You Have It)
1 pinch Salt To Taste

1
Puree onion and celery in a food processor. Drain as much liquid as you can. Melt 2 tablespoons of butter in a sauce pan. When hot, add the puree and poblanos (I puree the poblanos too, but feel free to leave them diced).
2
When the green vegetable puree is softened, but not browned, add shrimp, cream, half and half, black pepper, chile de arbol, sugar, and lobster base.
3
Bring to a boil. Be CAREFUL. The cream will rise fast and may overflow.
4
Make a roux of the 1/2 stick melted margarine and 1/2 cup of flour. I just microwave and stir.
5
Reduce the heat to a simmer and add roux in 1/4 increments until desired thickness.
6
Simmer for 3 - 4 minutes.
7
Add both cans of corn.
8
Adjust the taste with salt and sugar if necessary.
9
Indulge. Yum.

765

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: 1/4 whole Large Onion, Diced, 3 stalks Celery Chopped Coarsely, 1 whole Poblano Pepper Seeded And Diced, 2 Tablespoons Butter, 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.

That's it — enjoy your meal!

Poblano Shrimp Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions