Poblano Corn Chowder

Poblano Corn Chowder

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"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."

Ingredients

50 m servings 881 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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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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Reviews

54
  1. 59 Ratings

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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.