Poblano Shrimp Corn Chowder
Rich, smoky, and bursting with flavor, this Poblano Shrimp Corn Chowder is the ultimate comfort food with a Southwest twist. Perfectly roasted poblano peppers bring a subtle charred smokiness, while succulent shrimp add a luxurious touch to this hearty soup. Sweet corn, creamy potatoes, and a dash of spices like cumin and smoked paprika create a flavorful base, balanced by the addition of velvety heavy cream. Blended to just the right texture—part creamy, part chunky—this chowder is a symphony of flavors and textures in every spoonful. Garnished with fresh cilantro and a squeeze of lime for brightness, it’s an irresistible dish for cozy weeknights or gatherings with friends. Ready in under an hour, this one-pot wonder is sure to be a hit!
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Recipe Information
Ingredients
- 2 large Poblano peppers
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Russet potato, diced
- 2 cups Corn kernels, fresh or frozen
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
- 4 pieces Lime wedges, for serving
Instructions
Preheat the broiler on high. Place the poblano peppers on a baking sheet and broil for 5-7 minutes, turning occasionally, until the peppers are charred on all sides.
Remove the peppers from the oven, place them in a bowl, and cover tightly with plastic wrap. Let them steam for 10 minutes to make peeling easier.
Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and dice the peppers. Set aside.
In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced potato, corn kernels, cumin, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to blend about half of the soup, leaving it slightly chunky. (Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.)
Stir in the diced roasted poblano peppers and heavy cream. Bring the soup back to a gentle simmer.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Taste and adjust seasonings, adding more salt or pepper if necessary.
Ladle the chowder into bowls and garnish with chopped cilantro, if desired. Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1296 mg | 28% | |
*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.
