Name: Poblano Corn Chowder with Shrimp
Yield: 12 first-course or 6 main-course Servings
Ingredients: 4 tablespoons (1/2 stick) butter, room temperature; 2 tablespoons all purpose flour; 1 medium onion, coarsely chopped; 3 celery stalks, coarsely chopped; 2 large poblano chilies,* seeded, chopped; 2 14 3/4- 15-ounce cans cream-style corn; 1 16-ounce package frozen corn kernels, thawed; 2 14-ounce cans low-salt chicken broth; 1 cup whipping cream; 2 teaspoons sugar; 1/2 teaspoon cayenne pepper; 1 pound uncooked shrimp, peeled, deveined, coarsely chopped; 6 tablespoons chopped fresh cilantro

Skip to main content

Recipe notes

Back to top