Best Poblano Corn Chowder With Shrimp Recipes

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POBLANO SHRIMP CORN CHOWDER



Poblano Shrimp Corn Chowder image

Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had. Not for those highly concerned with fat grams but worth the splurge even if you are. Great served alongside a meal of soft tacos. I frequently use "Better than Bouillon" as a base and I think the lobster and vegetable are equally good. If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk.

Provided by tamiramsay

Categories     Chowders

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 16

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

Steps:

  • Puree onion and celery in food processor and drain liquid.
  • In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
  • When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
  • Bring to a boil then reduce heat and simmer slowly.
  • 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.
  • Add corn, stir well.
  • Adjust taste with salt, sugar, and chili de arbol as desired.
  • May serve immediately or simmer slowly until ready to serve.

Nutrition Facts : Calories 700.7, Fat 49, SaturatedFat 28.4, Cholesterol 233, Sodium 637.1, Carbohydrate 48.2, Fiber 2.5, Sugar 19.3, Protein 21.9

POBLANO CORN CHOWDER



Poblano Corn Chowder image

This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.

Provided by NAIVERAY

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 17

½ 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
⅓ cup white sugar
1 tablespoon lobster base
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
½ cup margarine
½ cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
½ pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste

Steps:

  • In a blender or food processor, puree the onion and celery; drain.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g

POBLANO CORN CHOWDER



Poblano Corn Chowder image

This soup was created as a way to use up some surplus corn, and it was a HUGE hit with every diverse set of tastebuds in both my family and my husband's family. The spiciness can be adjusted by adding more or less chipotle and adobo sauce. If you are serving kids, try using only 1 poblano and one chipotle, with no adobe sauce. You can add a little extra red bell pepper (sweet) for color, too. My 2 1/2 year old lapped it up this way. But even my pregnant SIL, who has acid reflux and isn't eating spicy food, made a special exception for this soup when it was spicy, because it was so good. It's flexible. I hope you like it :) The secret is really making the broth with the cobs and scraping off some of the extra corn bits :) But I think it might be okay with frozen corn too, in the winter or if you are short on time. By the way, when I say chopped, I mean pretty big bite size pieces...You want some big chunks to bite into. Except the poblanos. Probably want to distribute those a bit.

Provided by Mudflower

Categories     Chowders

Time 55m

Yield 15 cups, 10-12 serving(s)

Number Of Ingredients 14

8 ears corn, as fresh as possible
2 poblano peppers, seeded and chopped into small pieces
2 chipotle chiles in adobo
2 tablespoons adobo sauce
5 medium idaho russet potatoes, cut into one inch cubes (approximately)
8 cups chicken broth (or vegetable broth)
1 large Spanish onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 garlic cloves, sliced
1 cup cream
8 ounces low-fat monterey jack cheese or 8 ounces mexican queso fresco
2 tablespoons butter or 2 tablespoons non-fat cooking spray
cilantro, for garnish

Steps:

  • Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
  • In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
  • Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
  • In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
  • Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
  • Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
  • Bring to a boil and simmer about 5 minutes.
  • Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
  • Turn off the heat. Add cream.
  • Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
  • Call everyone to dinner.
  • You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).

Nutrition Facts : Calories 401.1, Fat 17.4, SaturatedFat 9.8, Cholesterol 47.4, Sodium 788.1, Carbohydrate 49.4, Fiber 6.3, Sugar 5.7, Protein 17

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