Poblano Corn Chowder with Shrimp

Submitted by PanNan

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 tablespoons butter or 2 tablespoons canola oil
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 2 large poblano chiles, seeded and chopped
• 2 (14 1/2 ounce) cans cream-style corn
• 1 (16 ounce) package frozen corn kernels
• 2 (14 ounce) cans chicken broth (reserve 1/4 cup)
• 1 cup whipping cream (or lowfat evaporated milk)
• 2 teaspoons sugar
• 2 tablespoons flour
• 1 teaspoon red cayenne pepper (or to taste)
• 1 lb raw shrimp, peeled and deveined,chopped
• 6 tablespoons chopped fresh cilantro
• salt
• pepper
• hot sauce

directions

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.

Reviews

[Babs in Toyland]

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!

 

[christimahon]

I've made this recipe many times and it is always a hit. Go easy on pepper if your audience does not like spicy. I've made different than recipe when I didn't have everything. I recommend just as written however I always add more shrimp. Serve with toasted baguette with butter. Awesome taste!

 

[Marna D.]

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!!

 

[tamiramsay]

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!

 

[Kmack 1 of 4]

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.