Creamy Poblano Shrimp Chowder
Indulge in this rich and flavorful Creamy Poblano Shrimp Chowder, a culinary masterpiece that combines succulent shrimp with the vibrant heat of poblano peppers and the sweetness of corn. Each spoonful is a delightful blend of creamy textures and savory flavors, making it the perfect dish for gathering friends and family around the table. This hearty chowder is not only pleasing to the palate but also pairs excellently with soft tacos, enhancing your dining experience. Whether you're hosting a cozy dinner or just craving something comforting, this chowder is sure to impress. For a lighter version, simply swap the creams for additional milk; you'll still enjoy a satisfying bowlful that warms the soul.
N/A
Servings
300
Calories
16
Ingredients
Ingredients
White creamed corn
2 cans (15 ounces each) (canned)
Fresh shrimp
1 lb (peeled and diced)
Poblano pepper
1 (seeded and finely diced)
Onion
1/2 large (pureed)
Celery
3 stalks (pureed)
Better than Bouillon lobster base
1 teaspoon (or 2 teaspoons vegetable stock base)
Chiles de arbol
1 teaspoon (or cayenne pepper)
Fresh cracked black pepper
1 teaspoon (none)
Margarine
2 tablespoons (none)
Kosher salt
to taste (none)
Sugar
1/3 cup (none)
Butter
1/2 cup (melted)
White flour
1/2 cup (none)
Heavy cream
1 pint (none)
Half-and-half
1 pint (none)
Whole milk
1 quart (none)
Instructions
1
In a food processor, puree the onion and celery until smooth, then drain the excess liquid.
2
In a large soup pot, melt 2 tablespoons of margarine over medium heat. Add the onion and celery puree along with the diced poblano pepper. Sauté until the vegetables are softened but not browned, about 5-7 minutes.
3
Add the peeled and diced shrimp to the pot, followed by heavy cream, half-and-half, black pepper, chiles de arbol (or cayenne), sugar, and the lobster or vegetable bouillon base. Stir to combine.
4
Bring the mixture to a boil, then reduce the heat and let it simmer gently, allowing the flavors to meld together.
5
Meanwhile, prepare the roux by melting 1/2 cup of butter in a small saucepan over low heat. Gradually whisk in the flour, adding 2 tablespoons at a time, until the mixture is creamy, amber in color, and falls lazily from the spoon.
6
Once the roux is ready, add it to the chowder in 1/4 cup increments, stirring well after each addition. Simmer for an additional 3-4 minutes to thicken the soup.
7
Stir in the canned creamed corn and mix until well incorporated. Allow the chowder to simmer longer if desired, adjusting the seasoning with kosher salt, additional sugar, and chiles de arbol to taste.
8
Serve the chowder hot and enjoy, or keep it on low heat until ready to serve.
Nutrition Information
18g
Fat
24g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Poblano Shrimp Chowder?
It is a rich and flavorful soup that combines succulent shrimp with the mild heat of poblano peppers, sweetness of corn, and a creamy base.
How should the shrimp be prepared for this recipe?
The shrimp should be peeled and diced before being added to the chowder pot.
How do I make a lighter version of this chowder?
To create a lighter version, you can swap the heavy cream and half-and-half for additional whole milk.
What is the recommended way to process the onion and celery?
Puree the onion and celery in a food processor until smooth and then drain off any excess liquid.
What kind of bouillon base is used in this recipe?
The recipe calls for one teaspoon of Better than Bouillon lobster base or two teaspoons of vegetable stock base.
How do I prepare the poblano pepper?
The poblano pepper should be seeded and finely diced before being sautéed with the onion and celery.
What are the ingredients for the roux?
The roux is made by combining 1/2 cup of melted butter with 1/2 cup of white flour.
How do I know when the roux is ready?
The roux is ready when it is creamy, amber in color, and falls lazily from the spoon.
How should the roux be added to the chowder?
Add the roux to the chowder in 1/4 cup increments, stirring well after each addition to ensure a smooth consistency.
When is the creamed corn added to the soup?
Stir in the canned creamed corn after the roux has been incorporated and the soup has begun to thicken.
What provides the spicy heat in this chowder?
The heat comes from one diced poblano pepper and one teaspoon of chiles de arbol or cayenne pepper.
What can I serve with Creamy Poblano Shrimp Chowder?
This chowder pairs excellently with soft tacos for a complete dining experience.
How long should I sauté the vegetables?
Sauté the pureed onion, celery, and diced poblano for about 5 to 7 minutes until softened but not browned.
What type of dairy is used in the base?
The base uses a combination of one pint of heavy cream, one pint of half-and-half, and one quart of whole milk.
Is there sugar in this recipe?
Yes, the recipe uses 1/3 cup of sugar, and you can add more to taste at the end.
How many calories are in a serving?
Each serving of this chowder contains approximately 300 calories.
What is the fat content per serving?
There are 18 grams of fat per serving.
How much protein is in this dish?
There are 15 grams of protein per serving.
How many carbohydrates are in a serving?
There are 24 grams of carbohydrates per serving.
What type of salt is recommended?
The recipe recommends using kosher salt to taste for final seasoning adjustments.
Can I use margarine in this recipe?
Yes, two tablespoons of margarine are used for sautéing the initial vegetable puree.
How many ingredients are required for this chowder?
There are 16 specific ingredients listed for this recipe.
Does the recipe use fresh or canned corn?
The recipe uses two 15-ounce cans of white creamed corn.
What kind of pepper is used for seasoning besides chiles de arbol?
One teaspoon of fresh cracked black pepper is used to season the mixture.
How long do I simmer the soup after adding the roux?
Simmer the chowder for an additional 3 to 4 minutes once the roux has been added to thicken the soup.
Can I keep the chowder warm if I am not serving it immediately?
Yes, you can keep the chowder on low heat until you are ready to serve.
What is the primary flavor profile of this dish?
It is a blend of creamy textures, savory shrimp, vibrant heat from peppers, and sweetness from corn.
Is this dish considered a comfort food?
Yes, it is described as a hearty chowder that warms the soul and is perfect for cozy dinners.
What color should the roux be?
The butter and flour mixture should be cooked until it reaches an amber color.
Can I use vegetable stock if I don't have lobster base?
Yes, you can substitute 2 teaspoons of vegetable stock base for the lobster base.