Soup

Poblano Corn Chowder with Shrimp is for Soup.

Poblano Corn Chowder with Shrimp takes 20 minutes to prepare.

Poblano Corn Chowder with Shrimp takes 25 minutes to cook.

Poblano Corn Chowder with Shrimp makes 12 servings.

The ingredients for Poblano Corn Chowder with Shrimp are:

4 tablespoons butter at room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies, seeded, chopped
2 14-15 oz cans cream-style corn
1 16 oz. package froxen corn, thawed
2 14 ounce cans low-salt chicken broth
1 cup whole milk
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Here is how you make Poblano Corn Chowder with Shrimp:

Mix 2 tablespoons butter and flour in small bowl to blend; set asideFinely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; saute 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 until shrimp is cooked through, about 5 minutes longer. Season with salt and pepper.Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantroNumber of Servings: 12Recipe submitted by SparkPeople user DEBBIECRAVENS.

The nutritional information for Poblano Corn Chowder with Shrimp is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 167.2

• Total Fat: 2.9 g
• Cholesterol: 62.6 mg
• Sodium: 641.2 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 2.3 g
• Protein: 11.4 g