Recipe by NAIVERAY
"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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fresh poblano chile pepper, seeded and diced
ground dried chile de arbol
ground black pepper
1 (15 ounce) can
1 (15 ounce) can
whole kernel corn, drained
shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste
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?
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!
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.
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.
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.
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.
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Poblano Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 660
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