Poblano Shrimp Corn Chowder

Total Time
35mins
Prep 20 mins
Cook 15 mins

Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had. Not for those highly concerned with fat grams but worth the splurge even if you are. Great served alongside a meal of soft tacos. I frequently use "Better than Bouillon" as a base and I think the lobster and vegetable are equally good. If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk.

Ingredients Nutrition

Directions

  1. Puree onion and celery in food processor and drain liquid.
  2. In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
  3. When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
  4. Bring to a boil then reduce heat and simmer slowly.
  5. For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
  6. Add corn, stir well.
  7. Adjust taste with salt, sugar, and chili de arbol as desired.
  8. May serve immediately or simmer slowly until ready to serve.

Reviews

(1)
Most Helpful

This was unbelievable!! I made it for our annual spring party/BBQ and it was gone in about 5 minutes! I went the full fat route and the flavor was out of this world! Thank you.

Blender May 21, 2009

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