Poblano Corn Chowder with Shrimp
Dive into a bowl of creamy, smoky, and flavor-packed Poblano Corn Chowder with Shrimp, a hearty soup that masterfully blends sweet, roasted poblano peppers, tender corn kernels, and succulent shrimp. This dish begins with the bold, charred aroma of roasted poblanos, balanced perfectly by velvety russet potatoes and a touch of heavy cream for richness. Finished with sautéed shrimp and a hint of warm spices like paprika and cumin, this chowder offers layers of comforting flavors and luscious textures. Perfect for weeknight dinners or special occasions, this one-pot meal is as satisfying as it is easy to prepare. Garnish with fresh cilantro for a vibrant finish, and serve it with crusty bread for the ultimate cozy meal.
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Recipe Information
Ingredients
- 2 whole Poblano peppers
- 3 cups Corn kernels (fresh or frozen)
- 1.5 pounds Large shrimp, peeled and deveined
- 2 medium Russet potatoes, peeled and diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional for garnish)
Instructions
Preheat the oven to 425°F (220°C). Place the poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, turning them halfway through, until their skins are charred and blistered.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap or a lid. Let them steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add the diced potatoes, paprika, cumin, salt, and black pepper. Stir to coat the vegetables with the spices.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes, or until the potatoes are tender.
Once the potatoes are tender, use an immersion blender to blend about half of the chowder directly in the pot, leaving some chunks for texture. (Alternatively, transfer half of the mixture to a blender, blend until smooth, and return it to the pot.)
Stir in the corn, diced poblano peppers, and heavy cream. Simmer for 5 minutes to heat through and combine the flavors.
Meanwhile, in a skillet, melt the butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
Ladle the chowder into bowls and top each serving with the cooked shrimp. Garnish with chopped cilantro if desired.
Serve hot and enjoy your flavorful Poblano Corn Chowder with Shrimp!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1103 mg | 48% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1055 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
