Poblano Corn Chowder with Shrimp

Yield: 6 servings
Community Recipe from


  • 2 tablespoon(s) butter
  • 1 whole(s) onion chopped
  • 3 stalk(s) celery sliced
  • 2 1/2 tablespoon(s) canned diced jalapeno chiles
  • 2 can(s) corn drained
  • 2 can(s) creamed corn
  • 28 ounce(s) chicken broth
  • 1 cup(s) milk
  • 2 tablespoon(s) flour
  • 1/2 teaspoon(s) cayenne pepper
  • 1 pound(s) rock shrimp
  • 4 tablespoon(s) cilantro


  1. Melt butter in large pot over medium-high heat. Add onion, celery, and chiles; saute until soft (about 6 minutes). Add corn, creamed corn, and broth; bring to a boil. Reduce heat. Whisk milk, flour, and cayenne together. Stir in milk mixture; simmer 15 minutes. Add shrimp and cilantro and simmer until shrimp are cooked through (about 15 minutes).
December 2013

This recipe is a personal recipe added by EmilyCowan and has not been tested or endorsed by MyRecipes.

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