Poblano Corn Chowder with Shrimp
Recipe GLPR7a429a4b80c182
A creamy, warming chowder featuring roasted poblano peppers, sweet corn, and tender shrimp. Sautéed onions and celery provide aromatic depth, while a silky broth made with chicken stock and whipping cream brings comfort and richness. Fresh cilantro brightens the final bowl. Perfect as a hearty appetizer or light main course.
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Ingredients
4 tablespoons butter, room temperature
2 tablespoons all-purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano peppers, seeded and chopped
2 cans (14.75 to 15 oz each) cream-style corn
1 package (16 oz) frozen corn kernels, thawed
2 cans (14 oz each) low-sodium chicken broth
1 cup heavy whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, and coarsely chopped
6 tablespoons fresh cilantro, chopped
Salt and pepper to taste
Directions
In a small bowl, blend together 2 tablespoons of butter and the flour until smooth. Set the mixture aside.
Finely chop the onion and celery. Melt the remaining 2 tablespoons of butter in a large pot over medium-high heat.
Add the chopped onion, celery, and poblano peppers to the pot. Sauté for about 6 minutes, stirring occasionally, until the vegetables are softened.
Stir in the cream-style corn, thawed corn kernels, chicken broth, whipping cream, sugar, and cayenne pepper. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low. Whisk the reserved butter-flour mixture into the chowder, stirring until fully incorporated.
Simmer the chowder for 15 minutes to allow the flavors to blend and mellow.
Add the chopped shrimp and 4 tablespoons of the fresh cilantro to the pot. Simmer for approximately 5 minutes, until the shrimp are opaque and cooked through (internal temperature 165°F).
Taste the chowder and season with salt and pepper as needed.
Ladle the chowder into bowls and garnish each serving with the remaining 2 tablespoons of fresh cilantro. Serve immediately.
