Poblano Corn Chowder with Shrimp

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Total Time
15 mins
30 mins

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