Taqueria del Sol?s Poblano Corn Chowder
The Poblano Corn Chowder from Taqueria del Sol is a perennial favorite of customers and AJC readers. Some of the ingredients, like the sugar, will come as a surprise, although the sugar complements the sweetness of the corn and shrimp. Poblano peppers can vary in heat from mild to very hot, so the amount of chile de arbol needed will vary according to your taste and the hotness of your poblano. Lobster base is available at some groceries. I find mine at the DeKalb Farmers Market.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 14
soup
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
pescatarian
- 1/2 cup all-purpose flour
- salt
- 1 teaspoon black pepper
- 4 cups heavy cream
- 1/2 cup plus 2 tablespoons margarine divided
- 1/4 large onion coarsely chopped
- 3 stalks celery coarsely chopped
- 1 poblano pepper seeded and diced
- 4 cups half-and-half
- 1/2 pound shrimp peeled and diced
- 1/3 cup granulated sugar plus additional if needed
- 1 teaspoon lobster base
- pinch chile de arbol
- 1 (15-ounce) can whole corn
- 1 (15-ounce) can creamed corn
- Carbohydrate 29.6124392857143 g
- Cholesterol 249.98 mg
- Fat 68.5888892857143 g
- Fiber 0.386607147966112 g
- Protein 18.8791071428571 g
- Saturated Fat 42.541805 g
- Serving Size 1 1 Cup (556g)
- Sodium 298.975714285714 mg
- Sugar 29.2258321377482 g
- Trans Fat 3.61891928571427 g
- Calories 797 calories
In a small bowl, make a roux by mixing 1/2 cup margarine and flour together until thoroughly combined. Set aside. In the bowl of a food processor, puree onion and celery. Drain off any liquid and reserve solids. In a large stockpot, melt the remaining 2 tablespoons margarine over medium heat. Add onion-celery puree and poblano pepper pieces. Cook until vegetables soften but do not brown, about 10 minutes. Add cream, half-and-half, shrimp, sugar, lobster base, black pepper and chile de arbol. Bring to a simmer and add roux. Simmer three minutes or just until shrimp is cooked through. Add whole corn and creamed corn and taste for seasoning, adding salt or sugar if necessary.
