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    You are in: Home / Recipes / Poblano Corn Chowder with Shrimp Recipe
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    Poblano Corn Chowder with Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    PanNan's Note:

    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.

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    Units: US | Metric


    1. 1
      Chop onion, celery and poblano pepper.
    2. 2
      Melt butter (or heat oil) in stock pot or Dutch oven.
    3. 3
      Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
    4. 4
      Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
    5. 5
      Simmer 15 minutes to blend flavors.
    6. 6
      Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
    7. 7
      Add to soup mixture, and stir.
    8. 8
      Add shrimp and cilantro.
    9. 9
      Simmer about 5 minutes longer, until shrimp are cooked, and serve.
    10. 10
      Pass the hot sauce.

    Ratings & Reviews:

    • on January 12, 2003


      Fantastic soup! So much flavor - I used evaporated skim milk but it was still creamy and yummy. Since DH can't take things too spicy I only used one Poblano chili pepper and it had just the right amount of kick for us. Thanks for posting PanNan!

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    • on December 29, 2011


      This soup is amazing! People always ask for the recipe whenever I make it. I switch it up just a little by adding 4 cloves of minced garlic. I also don't like cooked celery so I use 1 red bell pepper instead and add 1 large potato to make it heartier. Delicioso!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2008


      I was hoping to make a chowder like the one at Taqueria del Sol in Atlanta and was floored to find the recipe by its sister restaurant Sundown Cafe. I used canned corn instead of frozen, pureed 2 cups of the soup, adding it back to the pot to make it even thicker, used 1/2 cup evaporated milk and 1/2 cup cream, and reduced the cayenne to 1/2 teaspoon. I would suggest finely chopping the onion, celery and poblano chili peppers. I also slowly simmered it for a couple of hours prior to serving it topped with shredded white chedder cheese and a dollop of sour cream. It was delicious and I am thrilled to have a version of my own!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Poblano Corn Chowder with Shrimp

    Serving Size: 1 (534 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.8
    Calories from Fat 192
    Total Fat 21.3 g
    Saturated Fat 12.0 g
    Cholesterol 160.0 mg
    Sodium 1325.6 mg
    Total Carbohydrate 51.4 g
    Dietary Fiber 4.2 g
    Sugars 8.2 g
    Protein 19.7 g

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