Poblano Shrimp Corn Chowder

“Absolutely delicious and hearty soup that is always a crowd pleaser and the best I have ever had. Not for those highly concerned with fat grams but worth the splurge even if you are. Great served alongside a meal of soft tacos. I frequently use "Better than Bouillon" as a base and I think the lobster and vegetable are equally good. If you want a lighter, thinner version, omit the creams and use another quart of whole or 2% milk.”

Ingredients Nutrition


  1. Puree onion and celery in food processor and drain liquid.
  2. In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
  3. When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
  4. Bring to a boil then reduce heat and simmer slowly.
  5. For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
  6. Add corn, stir well.
  7. Adjust taste with salt, sugar, and chili de arbol as desired.
  8. May serve immediately or simmer slowly until ready to serve.

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