Spicy Poblano Corn Chowder with Shrimp Recipe
Poblano Corn Chowder with Shrimp – the ultimate comfort food that you never knew you needed in your life. This recipe is perfect for when you want something both hearty and spicy, something to warm you up from the inside out.
Imagine large succulent shrimp swimming in a bowl of creamy corn chowder that’s so smoking hot it almost turns your nose pink. The mildly spicy smoky flavor of the poblano peppers perfectly balances the sweetness of corn, while the plump and juicy shrimp elegantly elevate the dish to a whole new level.
Whether you’re an experienced chef or a novice cook, this recipe is easy to follow and guaranteed to impress even the pickiest eaters. It’s perfect for those who crave delicious comfort food but don’t want to sacrifice quality.
So why stop at canned soup when you can treat yourself to this homemade, restaurant-quality Poblano Corn Chowder with Shrimp? Let me guide you through each step and allow you to indulge in a warm bowl of deliciousness.
Why You’ll Love This Recipe
This Poblano Corn Chowder with Shrimp Recipe is not like any other chowder you’ve ever tasted. I can guarantee you’ll fall in love with it after one spoonful. The combination of the roasted poblano peppers, sweet corn, and juicy shrimp creates a harmony of flavors that will appease your palate.
Imagine feeling the smokiness from the roasted poblano peppers filling your mouth while enjoying the sweetness of the corn and a slight tang from the shrimp. Moreover, this dish is creamy and hearty enough to keep you satisfied for hours. This soup is so multidimensional that you will undoubtedly find yourself licking the bowl clean.
This recipe is perfect for those who want to taste something different from their traditional clam chowder or potato soup. If you are looking for something more spicy and hearty than a sweet corn soup, then this Poblano Corn Chowder with Shrimp Recipe is for you. Trust me; this winning combination of ingredients is one that will leave your guests asking for seconds and even thirds.
Lastly, you don’t have to be an experienced chef to make this recipe phenomenal. It’s simple enough to prepare and requires only a few ingredients which can be easily substituted with alternative ingredients if necessary. So go ahead, try out this recipe, and get ready to fall in love with savory, smoky poblano corn chowder with succulent shrimp.
Ingredient List
Here are the ingredients that you will need to make this delicious Poblano Corn Chowder with Shrimp recipe:
- 2 whole poblano peppers, roasted, seeded and diced
- 1 cup diced onion
- 2 celery ribs, chopped
- 2 tbsp butter
- 1 tbsp canola oil
- 15 oz frozen corn kernels
- 1 lb raw shrimp, peeled and deveined
- 1 tbsp flour
- 4 cups chicken broth
- ½ cup creamed corn
- Salt and pepper
- Fresh cilantro for garnish
Most of these ingredients are easy to find at the grocery store. The poblanos should be stocked in the produce section, along with the onion and celery. You can find frozen corn kernels in the freezer aisle, and the chicken broth and creamed corn in the soup section or canned food aisle. You may need to visit your local seafood counter for the raw shrimp. Before starting to cook, make sure you have all the ingredients on hand. Let’s start preparing this scrumptious Poblano Corn Chowder with Shrimp!
The Recipe How-To
Step 1: Roast the Poblano Peppers
First, preheat the oven to 450°F. Line a baking sheet with foil and place the poblano peppers on top. Roast for 15-20 minutes or until the skin is bubbly and slightly blackened.
Step 2: Prep the Vegetables
While the peppers are roasting, chop your onion, celery, and roasted poblanos. This will save you valuable time later.
Step 3: Cook the Vegetables
In a large pot over medium heat, add in 1 tablespoon of butter and 1 tablespoon of canola oil. Once melted, add in your chopped onion, celery, and roasted poblanos. Sauté until tender and fragrant, which should take around 5 minutes.
Step 4: Add Flour and Spices
Once your vegetables are tender, sprinkle in 2 tablespoons flour, then stir to combine. Let that cook for about one minute before adding in your spices— ¼ teaspoon of cayenne pepper, 1 teaspoon salt, and a few grinds of black pepper.
Step 5: Add Broth and Corn Kernels
Next up is adding in your liquids. Add in one can (about 15 oz) of drained corn kernels followed by four cups of chicken broth.
Step 6: Simmer and Blend
Allow your soup to come to a simmer then turn down heat to low. Let it simmer for an additional 15-20 minutes or until everything is soft, then use an immersion blender to puree until smooth.
Step 7: Cook Shrimp Separately
While the soup simmers away, preheat a separate pan over medium-high heat. Pat dry one pound of shrimp with paper towels then season both sides with salt and pepper. Drizzle some olive oil onto your hot pan, followed by your shrimp. Cook for two minutes per side, or until the shrimp are pink all over.
Step 8: Combine Soup and Shrimp
To serve this delicious chowder, ladle a big spoonful into your bowl then plop some shrimp on top along with some freshly chopped cilantro if you like.
You are now ready to serve up my Poblano Corn Chowder with Shrimp Recipe. Take it slow as you go through each step so that you don’t miss anything important!
Substitutions and Variations
I am a lover of improvisation, and in cooking, it’s no different. Here are some substitutions and variations you might like to try for this Poblano Corn Chowder with Shrimp recipe.
First, let’s talk about the ingredients. If you cannot find fresh cilantro or poblano peppers, you can use their dried version instead. The flavor would be different, but it still works. For those who want to make this dish vegetarian-friendly, you can substitute the raw shrimp with tofu or roasted cauliflower into the chowder instead.
If you’re looking for a twist on the recipe, try adding diced potatoes or sweet corn to give it a different texture. Another fun variation is to add coconut milk to create a creamier taste. You can even add some diced bacon or sliced chorizo if you want a different variation that will add an element of smokiness to the dish.
Finally, to make this chowder more exciting than just shrimp and corn, why not experiment with other seafood such as clams or salmon? Or, if you prefer something meatier, try adding chicken and adjust the seasoning accordingly.
The sky’s the limit when it comes to improvisations in recipes. Don’t be afraid to experiment with flavors and textures to create your unique chowder masterpiece!
Serving and Pairing
Now that you’ve whipped up this delicious Poblano Corn Chowder with Shrimp, it’s time to think about how to serve and pair it for the best experience.
This chowder is hearty enough to stand on its own and makes for a fulfilling meal. But if you’re looking to turn things up a notch, try pairing it with some crusty bread or buttery garlic bread. The bread will help soak up any remaining soup and make for a tasty combination.
Another great pairing option for this chowder is a light, crisp salad. A fresh garden salad with avocado or cucumber is perfect for balancing out the creamy texture of the chowder. You can also try adding some grilled chicken or shrimp to your salad for a protein-packed meal.
If you’re serving this chowder as part of a larger menu, consider pairing it with other Mexican-inspired dishes like tacos or tamales. A side of guacamole or salsa would also pair well with this dish.
No matter how you choose to serve and pair it, one thing is for sure: this Poblano Corn Chowder with Shrimp is sure to be a hit among your guests.
Make-Ahead, Storing and Reheating
The poblano corn chowder with shrimp recipe is perfect for make-ahead and storing. This will save you time on the day of your party. To make ahead, let the chowder cool to room temperature and then store it in an airtight container in the fridge for up to four days. You can also freeze it for up to two months.
When reheating the chowder, be sure to do it slowly over low heat to avoid scorching or burning it. You can reheat it on a stove-top over low heat or in the microwave on medium power, stirring every 30 seconds until hot. To add freshness to your soup, top with fresh cilantro just before serving.
If you want to serve leftovers, consider adding more liquid like chicken or vegetable broth because as it sits in the fridge or freezer, the chowder will absorb some of the liquid content. This will help maintain its original texture and flavor as well.
Another tip is if you’re planning a party at a later date, this dish will freeze beautifully and can be transformed into a completely different dish loaded with toppings like avocado crema, jalapeno slices, green onions and crumbled tortilla chips for guests!.
Tips for Perfect Results
When it comes to preparing the perfect Poblano Corn Chowder with Shrimp, I have a few tips that can help you achieve the best possible outcome. So, let’s dive right in, shall we?
First and foremost, make sure to use fresh ingredients whenever possible. It may seem like a small detail, but trust me, it makes all the difference in flavor. Fresh cilantro, raw shrimp, and roasted poblano peppers will give your chowder an authentic taste that cannot be replicated with canned or frozen substitutes.
Another tip is to season the dish properly. An adequate amount of salt and red cayenne pepper can elevate the flavor profile of your chowder while adding flour and sugar will thicken it to perfection.
As for the cooking process itself, take your time sautéing the onion and celery in butter and canola oil. A slow cook will extract more flavor from these ingredients, resulting in a deeper and richer taste for your chowder.
When it comes to simmering the soup on medium heat for 20 minutes, make sure not to overcook the shrimp. Overcooking makes them rubbery and tough to chew. Only add them towards the end of cooking time; they will perfectly cook in 4-5 minutes.
Finally, practice portion control when serving your chowder. It’s best served as a starter or light main course that leaves room for some dessert later on – this is where I would recommend something sweet like coconut milk-based ice cream!
Follow these tips for perfect results and enjoy!
Bottom Line
In conclusion, this Poblano Corn Chowder with Shrimp recipe is a must-try for anyone who loves indulging in the flavorful goodness of chowders. It’s a perfect blend of sweet and savory flavors that will satisfy your taste buds in every spoonful. With the distinctive smokiness of roasted poblano peppers and the succulent juiciness of shrimp blended together in corn chowder, it’s an irresistible treat.
Moreover, this recipe is incredibly versatile, with several substitutions and variations possible. You can tweak it to enjoy it spicy or mild as per your preference, pair it with garlic bread or salad or even store it for later use.
So go ahead, follow the recipe, and enjoy this perfect bowl of goodness! I hope that these step-by-step instructions along with the tips and suggestions have made it easier for you to create the perfect Poblano Corn Chowder with Shrimp. Trust me; your guests or family members will be delighted with this lip-smacking delicacy.
Once you try this outstanding recipe, there’s no going back to your ordinary clam chowder or seafood soup. So what are you waiting for? Gather all the ingredients and head straight to the kitchen to whip up this fantastic dish!
Poblano Corn Chowder with Shrimp Recipe
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
Instructions
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!