Best Poblano Shrimp Corn Chowder Recipes
POBLANO CORN CHOWDER WITH SHRIMP
Categories Soup/Stew Milk/Cream Pepper Vegetable Lunch Shrimp Corn Hot Pepper Fall Cilantro Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course or 6 main-course servings
Number Of Ingredients 13
Steps:
- Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
- Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
- Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
POBLANO CORN CHOWDER WITH SHRIMP
This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.
Provided by PanNan
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
POBLANO SHRIMP CORN CHOWDER
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
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
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