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Poblano Corn Chowder


"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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50 m servings 881 cals
Original recipe yields 8 servings


  • Calories:
  • 881 kcal
  • 44%
  • Fat:
  • 73.3 g
  • 113%
  • Carbs:
  • 46.4g
  • 15%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 251 mg
  • 84%
  • Sodium:
  • 979 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 58
  1. 63 Ratings

Most helpful positive review

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 e...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 e...

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 recip...

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,...

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 g...

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 toge...

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...

Excellent flavor. The only thing I changed, was to add more corn.

Good stuff! I wasn't able to obtain all the ingredients, but made subs and it turned out great. Added more shrimp and started with 1/4 cup sugar.