Poblano Corn Chowder with Shrimp

Health score
2%
Poblano Corn Chowder with Shrimp
45 min.
12
228kcal

Suggestions


Indulge in the rich, savory flavors of our Poblano Corn Chowder with Shrimp—a delightful dish that brings the warmth of comfort food right to your table. This chowder is not only a feast for the taste buds but also a visual delight with its vibrant colors and inviting aroma. Made with fresh poblanos and a medley of vegetables, this unique soup is a perfect harmony of sweet and spicy, ensuring every spoonful is a delicious experience.

Whether you’re hosting a gathering or preparing a cozy meal for family, this chowder serves 12, making it an ideal starter or a light main course. The creamy texture, enhanced by the addition of whipping cream, complements the succulent shrimp beautifully, while the diced poblano chilies add a subtle heat that keeps you coming back for more. With simple ingredients and straightforward preparation, you’ll have it ready in just 45 minutes!

Experience the freshness of cilantro sprinkled on top, bringing a burst of herbal brightness to each bowl. This Poblano Corn Chowder with Shrimp is versatile enough for any occasion, whether it’s served as a sophisticated antipasto, a warming snack on a chilly evening, or a hearty soup course at your next dinner party. Don’t miss out on this delicious way to spice up your meal rotation!

Ingredients

  • tablespoons all purpose flour 
  • tablespoons butter room temperature ()
  • 29.5 ounce regular corn cream-style canned
  • 0.5 teaspoon cayenne pepper 
  •  celery stalks coarsely chopped
  • 16 ounce corn kernels frozen thawed
  • tablespoons cilantro leaves fresh chopped
  • 28 ounce low-salt chicken broth canned
  • medium onion coarsely chopped
  • large poblano chilies seeded chopped
  • pound shrimp deveined uncooked peeled coarsely chopped
  • teaspoons sugar 
  • cup whipping cream 

Equipment

  • bowl
  • ladle
  • whisk
  • pot

Directions

  1. Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
  2. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat.
  3. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes.
  4. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat.
  5. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors.
  6. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
  7. Ladle chowder into bowls.
  8. Sprinkle with remaining 2 tablespoons cilantro.
  9. * Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Nutrition Facts

Calories228kcal
Protein15.71%
Fat46.51%
Carbs37.78%

Properties

Glycemic Index
30.26
Glycemic Load
1.61
Inflammation Score
-6
Nutrition Score
8.7026087926782%

Flavonoids

Apigenin
0.03mg
Luteolin
0.01mg
Isorhamnetin
0.46mg
Kaempferol
0.06mg
Quercetin
1.97mg

Nutrients percent of daily need

Calories:228.05kcal
11.4%
Fat:12.55g
19.31%
Saturated Fat:7.27g
45.45%
Carbohydrates:22.94g
7.65%
Net Carbohydrates:21g
7.64%
Sugar:6.08g
6.75%
Cholesterol:80.07mg
26.69%
Sodium:530.53mg
23.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.54g
19.08%
Phosphorus:185.44mg
18.54%
Vitamin C:15.19mg
18.41%
Selenium:12.86µg
18.37%
Folate:58.4µg
14.6%
Vitamin B3:2.83mg
14.15%
Vitamin A:669.04IU
13.38%
Vitamin B6:0.19mg
9.25%
Vitamin B2:0.15mg
8.93%
Potassium:307.05mg
8.77%
Vitamin B12:0.53µg
8.76%
Copper:0.17mg
8.48%
Fiber:1.94g
7.75%
Magnesium:30.43mg
7.61%
Manganese:0.14mg
6.98%
Zinc:1.02mg
6.82%
Vitamin E:0.96mg
6.4%
Vitamin B5:0.47mg
4.68%
Calcium:44.5mg
4.45%
Iron:0.77mg
4.29%
Vitamin B1:0.06mg
4.17%
Vitamin K:3.15µg
3%
Vitamin D:0.36µg
2.37%
Source:Epicurious