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

    Average Rating:

    7 Total Reviews

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    • 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!!

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    • 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!

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    • on March 05, 2007

      I made this once before and it was fantastic! I'm so happy to find it posted since I came onto the 'Zaar to check for something similar, and lo and behold. Thought it was a long lost recipe that I would continue to crave for the remainder of my life :) The only change I made and will make again is I use canned chilis, since I always have most of these other ingredients in the house and hate to shop for just the one item.

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    • on March 01, 2007

      I went to post this online and found it here already. I absolutley love this soup. I have made it for several years since it was published in Bon Appetit. I am famous for it at church soup dinners and get speical requests for it every time a potluck comes around. I like the change you made for the four to thicken it...that definitely sounds easier. I sometimes add 1 1/2 pounds shrimp instead of just a pound. Yummy!

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    • on September 16, 2006

      Everyone loved it, I cut back the cayenne to 1/2 teaspoon and it was perfect, I also added more shrimp than the recipe called for. This is such an easy recipe, I've made it several times. I will only use fresh shrimp when making it in the future, I think it makes a big difference.

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    • on December 01, 2004

      I did make a few changes. I felt it needed more shrimp so I used 2 pounds. IMHO, I felt 1 tsp of red pepper is way too much. I cut that back to 1/4 tsp and with the Poblano peppers it had just the right amount of seasoning. I also roasted the Poblanos. Thanks PanNan, I will make this again.

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    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
    42%
    Total Fat 21.3 g
    32%
    Saturated Fat 12.0 g
    60%
    Cholesterol 160.0 mg
    53%
    Sodium 1325.6 mg
    55%
    Total Carbohydrate 51.4 g
    17%
    Dietary Fiber 4.2 g
    17%
    Sugars 8.2 g
    32%
    Protein 19.7 g
    39%

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