Poblano Corn Chowder

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."

Ingredients 50 m {{adjustedServings}} servings 881 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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  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


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?


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.


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.