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Poblano Corn Chowder

SUBMITTED BY: NAIVERAY PHOTO BY: Danika

"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."
RECIPE RATING:
The reviewer gave this recipe 23 stars. This recipe average a 4.9 star rating.
Read Reviews (23)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/2 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
  • 1/3 cup white sugar
  • 1 tablespoon lobster base (optional)
  • 1 pinch ground dried chile de arbol
  • 1 teaspoon ground black pepper
  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 1 (15 ounce) can cream-style corn
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 pound shrimp, peeled, deveined, and diced
  • salt to taste
  • white sugar to taste

DIRECTIONS

  1. In a blender or food processor, puree the onion and celery; drain.
  2. 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.
  3. 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.
  4. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2006 by LADYBUG937
VERY GOOD! I did substitute cayenne pepper for the chile de arbol and used chicken case... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by j
Man-oh-man this was good (and rich). And with a qt. of heavy cream and a qt of 1/2 & 1/2, it's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 27, 2007 by Danika
I think the servings might be a little off. I got about 15 bowls of soup out of this recipe. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2006 by bigwayne
This is the recipe for the Poblano Corn Chowder served at the Sundown Cafe on Cheshire Bridge... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2006 by IMVINTAGE
Very good! I cut the recipe in half & I couldn't find lobster base so I used a cup of stock... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2005 by Mrs.B.
Delicious chowder. Very rich. I followed the recipe exactly except for the poblano chile... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2008 by MEGYEAH
Good stuff! I wasn't able to obtain all the ingredients, but made subs and it turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by PBFITZ
Excellent flavor. The only thing I changed, was to add more corn. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2007 by gingerlady
Amazing recipe!!! This is so good. My husband requests it over and over. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2007 by Banhel