Poblano Corn Chowder With Shrimp Recipes

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POBLANO CORN CHOWDER WITH SHRIMP



Poblano Corn Chowder with Shrimp image

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

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

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



Poblano Corn Chowder with Shrimp image

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

2 tablespoons butter or 2 tablespoons canola oil
1 medium onion, chopped
3 celery ribs, chopped
2 large poblano chiles, seeded and chopped
2 (14 1/2 ounce) cans cream-style corn
1 (16 ounce) package frozen corn kernels
2 (14 ounce) cans chicken broth (reserve 1/4 cup)
1 cup whipping cream (or lowfat evaporated milk)
2 teaspoons sugar
2 tablespoons flour
1 teaspoon red cayenne pepper (or to taste)
1 lb raw shrimp, peeled and deveined,chopped
6 tablespoons chopped fresh cilantro
salt
pepper
hot sauce

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



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

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