Poblano Corn Chowder With Shrimp | Photo by Kate Frankenberg | OFF the grid

This unseasonably cold and rainy weather this weekend has got me craving soup in the summer. This is my all time favorite homemade soup recipe, poblano corn chowder with shrimp, that my mom introduced me from Bon Appetit Magazine years ago! Serve this with a piece of french bread or a side salad and you've got the most delicious meal to warm you up.


4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose floor
1 - medium onion, coarsely chopped
3 - celery stalks, coarsely chopped
2 - large poblano chilies, seeded, chopped
2 - 14 ¾ - to 15 –ounce cans cream-style corn
1 – 16-ounce package frozen corn kernels, thawed
2 – 14 ounce cans low salt chicken broth
1 – cup 2% milk
2 – teaspoons sugar
½ teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro


Mix 2 tablespoons butter and flour in small bowl to blend; set aside.

Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to a boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper to taste. Ladle chowder into bowl. Sprinkle with remaining 2 tablespoons cilantro.

Pro tip #1: The food processor is key. I don't have one and I spent quite some time chopping up the onions and celery.
Pro tip #2: Be sure to wash your hands after chopping the pepper. Even after washing, avoid touching your eyes after chopping. I learned that the hard way!!


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