Best 3 Poblano Corn Chowder With Shrimp Recipes
**Indulge in the Vibrant Flavors of Poblano Corn Chowder with Shrimp: A Symphony of Mexican and Seafood Delights**
Embark on a culinary journey that seamlessly blends the bold flavors of Mexican cuisine with the delicate sweetness of seafood in this delectable Poblano Corn Chowder with Shrimp. This hearty and comforting soup is a delightful symphony of textures and tastes, featuring tender shrimp, sweet corn, and smoky poblano peppers, all simmering in a rich and creamy broth. As you savor each spoonful, you'll be captivated by the harmonious interplay of spices, with a hint of heat from the poblanos perfectly balanced by the sweetness of corn and the briny essence of shrimp. This versatile dish can be enjoyed as a light lunch, a satisfying dinner, or even as a cozy snack on a chilly evening. Let your taste buds dance with delight as you explore the diverse recipes included in this article, each offering a unique spin on this classic chowder. From a traditional preparation to variations that incorporate different types of seafood, vegetables, and spices, there's a recipe here to suit every palate. So, gather your ingredients, fire up the stove, and prepare to immerse yourself in the tantalizing world of Poblano Corn Chowder with Shrimp.
POBLANO CORN CHOWDER WITH SHRIMP
This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.
Provided by PanNan
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
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.
Provided by NAIVERAY
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- In a blender or food processor, puree the onion and celery; drain.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g
POBLANO SHRIMP CORN CHOWDER
Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had. Not for those highly concerned with fat grams but worth the splurge even if you are. Great served alongside a meal of soft tacos. I frequently use "Better than Bouillon" as a base and I think the lobster and vegetable are equally good. If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk.
Provided by tamiramsay
Categories Chowders
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Puree onion and celery in food processor and drain liquid.
- In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
- When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
- Bring to a boil then reduce heat and simmer slowly.
- For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
- Add corn, stir well.
- Adjust taste with salt, sugar, and chili de arbol as desired.
- May serve immediately or simmer slowly until ready to serve.
Nutrition Facts : Calories 700.7, Fat 49, SaturatedFat 28.4, Cholesterol 233, Sodium 637.1, Carbohydrate 48.2, Fiber 2.5, Sugar 19.3, Protein 21.9
Tips:
- Choose ripe poblano peppers: Look for peppers that are dark green, firm, and have smooth skin. Avoid peppers that are wrinkled or have blemishes.
- Roast the poblano peppers before using: Roasting the peppers enhances their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skin is blistered and charred. Once the peppers are roasted, place them in a paper bag and let them steam for 15 minutes. This will make it easier to peel off the skin.
- Use fresh corn: Fresh corn is best for this soup, but you can also use frozen corn if necessary. If using frozen corn, thaw it completely before adding it to the soup.
- Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will become tough and rubbery.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavors.
Conclusion:
Poblano corn chowder with shrimp is a delicious and easy-to-make soup that is perfect for a cold winter day. The roasted poblano peppers give the soup a slightly smoky flavor, while the corn and shrimp add sweetness and protein. This soup is sure to be a hit with your family and friends.
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