Poblano Corn Chowder Recipe - Allrecipes.com
Poblano Corn Chowder Recipe
  • READY IN 50 mins

Poblano Corn Chowder

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Aug 19, 2007

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 also a cholesterol-raising heart attack in the making. I subsitituted the canned kernel corn with excellent, just-picked fresh sweet corn scraped from the cob. About 1 1/2 to 2 c of fresh kerne1s (for me, 3 large ears of corn) should replace the 15 oz. can. Why use canned at the height of corn season? I also threw the scraped cobs into the pot during Step 2 (after adding cream and 1/2 & 1/2). Infused it nicely with an intense corn taste. I wimped on the poblano - used a small one. I'll go bigger next time. Poblanos do get spicier the longer they linger, however. Due to the use of roux as a thickener, I think I may cut out some if not all of the cream next time and try whole milk, just to prolong my life span a little longer and see if it tastes close to the same. This was a big hit with everyone. Cream, 1/2 & 1/2, shrimp....what's not to love?

 
Most Helpful Critical Review
Mar 28, 2011

This is a good recipe, but it could use some tweaking. It's WAY too sweet and the cream/half & half component is unnecessary. Whole milk is sufficient. 2% might even work, especially because you're using a roux. Flavor is delicious, though!

 
Nov 13, 2006

VERY GOOD! I did substitute cayenne pepper for the chile de arbol and used chicken case instead of lobster base b/c it is not available here. Turned out fantastic! Everyone asked for the recipe.

 
Nov 26, 2006

This is the recipe for the Poblano Corn Chowder served at the Sundown Cafe on Cheshire Bridge Road in Atlanta, GA. It was published in the AJC at a reader's request.

 
Jul 27, 2007

I think the servings might be a little off. I got about 15 bowls of soup out of this recipe. However, it was so good that it was probably only at 4 different sittings for 2 people each. Also, in an attempt to reduce the fat, I substituted whole milk for the heavy cream, and it was still pretty thick. All around...aces!

 
Feb 09, 2005

Delicious chowder. Very rich. I followed the recipe exactly except for the poblano chile pepper. I couldn't find any at my grocery store, so I substituted a 4 oz. can of Old El Paso chopped green chilies. Ortega would work too. If you've ever had the Shrimp Chowder at Abuelo's Mexican Food Embassy, this is very, very close.

 
Dec 02, 2007

Great recipe. I didn't have lobster base or chile de arbol, but the soup still turned out fantastic. As with most soups it was even better the next day after the flavors had time to meld together.

 
Sep 12, 2006

Very good! I cut the recipe in half & I couldn't find lobster base so I used a cup of stock from a seafood boil & a cup of milk in place of the half & half (I was out)...worked really well but I will continue my quest for lobster base. I was also out of celery so I subbed a bit of celery seed for flavor & I cut back on the sugar some. It's Hatch chile season here in Texas so I used a Hatch chile instead of a poblano...I thought it still needed more heat so I added a tsp of hubby's hot sauce (it's HOT)...YUMMM! This soup is quite rich & very good...thansk Naiveray. I served it w/ a salad w/ vidalia onion vinaigrette, homemade french bread rolls & a glass of white zin...

 

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Nutrition

  • Calories
  • 881 kcal
  • 44%
  • Carbohydrates
  • 46.4 g
  • 15%
  • Cholesterol
  • 251 mg
  • 84%
  • Fat
  • 73.3 g
  • 113%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 979 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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