Shrimp & Corn Chowder With Roasted Corn Poblano Cream Swirl

There’s something incredibly comforting about a warm bowl of chowder, and this Shrimp & Corn Chowder takes that cozy feeling to a whole new level! We’re elevating the classic with the sweetness of roasted corn, a subtle smoky heat from poblano peppers, and a beautiful, flavorful cream swirl. This isn’t just soup; it’s an experience. Perfect for a chilly evening or a satisfying lunch, this recipe is sure to become a new favorite. The vibrant colors and fresh flavors make it a stunning dish to serve to guests, and the creamy texture is simply irresistible. Let’s get started on creating this culinary masterpiece!

What You’ll Need: The Ingredient Rundown

• Shrimp (400g / 14oz, peeled and deveined): We’re using shrimp as the star protein, providing a delicate sweetness and tender texture. Peeled and deveined shrimp saves you prep time, but you can certainly buy whole shrimp and prepare them yourself. Look for sustainably sourced shrimp whenever possible.
• Sweet Corn Kernels (300g / 2 cups, fresh or frozen): Sweet corn is essential for that classic chowder flavor. Fresh corn, cut from the cob, offers the best flavor, but frozen corn works wonderfully too – no need to thaw it first!
• Potatoes (150g / 1 cup, peeled and diced): Russet or Yukon Gold potatoes are ideal for chowder. They break down slightly during cooking, contributing to the creamy texture. Dicing them ensures they cook evenly.
• Onion (1 medium, finely chopped ≈150g / 1 cup): The foundation of flavor! Yellow or white onions work best, providing a savory base for the chowder. Finely chopping ensures it melts into the soup.
• Celery (2 stalks, diced ≈80g / ½ cup): Celery adds a subtle freshness and aromatic depth. Dicing it alongside the onion and carrot creates a classic mirepoix.
• Carrot (1 medium, diced ≈70g / ½ cup): Carrots contribute a touch of sweetness and color. Dicing them ensures they cook evenly with the other vegetables.
• Garlic (2 cloves, minced): Garlic is a flavor powerhouse! Minced garlic releases its aroma and flavor quickly, infusing the chowder with its signature taste.
• Unsalted Butter (30g / 2 tbsp): Butter adds richness and a silky mouthfeel. Using unsalted butter allows you to control the salt level of the chowder.
• Olive Oil (15ml / 1 tbsp): Olive oil provides a healthy fat and helps to sauté the vegetables without burning.
• All-Purpose Flour (30g / ¼ cup): Flour is used to create a roux, which thickens the chowder.
• Vegetable Stock (1L / 4 cups, low-sodium): Vegetable stock forms the liquid base of the chowder. Low-sodium stock allows you to control the saltiness. Chicken stock can be substituted for a richer flavor.
• Heavy Cream (120ml / ½ cup, plus 60ml / ¼ cup for the cream swirl): Heavy cream adds luxurious richness and creaminess. We’re using it both in the chowder itself and for the beautiful swirl.
• Smoked Paprika (1 tsp): Smoked paprika adds a subtle smoky flavor that complements the roasted corn and poblano pepper.
• Ground Black Pepper (½ tsp): Freshly ground black pepper adds a touch of spice.
• Sea Salt (½ tsp, plus more to taste): Sea salt enhances the flavors of all the ingredients.
• Poblano Pepper (1 medium, roasted, peeled and seeded): The poblano pepper provides a mild heat and a unique Southwestern flavor. Roasting it brings out its sweetness and adds a smoky char.
• Roasted Corn Kernels (60g / ½ cup, for garnish): These add a burst of sweetness and texture to the finished chowder.
• Fresh Cilantro Leaves (2 tbsp, chopped): Cilantro adds a fresh, herbaceous note.
• Lime Zest (1 tsp): Lime zest brightens the flavors and adds a zesty aroma.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Shrimp: You can substitute with diced cooked chicken or lobster for a different seafood experience.
• Vegetable Stock: Chicken stock or fish stock can be used for a richer flavor profile.
• Heavy Cream: Half-and-half can be used for a lighter chowder, but it won’t be as creamy.
• Poblano Pepper: Anaheim pepper can be used as a milder substitute.

Bringing it All Together: Step-by-Step Instructions

1. Roast the Corn and Poblano: Preheat your oven to 200°C (400°F). Spread 1 cup (150g) of corn kernels and the poblano pepper on a baking sheet. Drizzle with a little olive oil – just enough to coat lightly. Roasting intensifies the sweetness of the corn and gives the poblano a lovely smoky flavor that’s crucial to the cream swirl. Roast for 12-15 minutes, or until the corn is slightly charred and the poblano skin is blistered. Let cool completely before handling.
2. Sauté the Aromatics: In a large, heavy-bottomed pot (Dutch ovens work wonderfully here), melt the butter with olive oil over medium heat. Add the chopped onion, diced celery, and diced carrot. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned. Adding the garlic during the last minute of sautéing prevents it from burning.
3. Create the Roux: Sprinkle the all-purpose flour over the softened vegetables. Cook for 1 minute, stirring constantly. This creates a roux, which will thicken the chowder. Continuous stirring is key to prevent the flour from sticking and burning. You want a pale, sandy texture.
4. Build the Chowder Base: Gradually whisk in the vegetable stock, ensuring there are no lumps. Whisking is important to incorporate the flour smoothly. Add the diced potatoes. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, or until the potatoes are just tender.
5. Add Corn and Finish the Base: Add the remaining corn kernels to the pot and bring the chowder back to a gentle boil. Reduce the heat again and stir in the ½ cup heavy cream, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
6. Cook the Shrimp: Add the shrimp to the chowder and cook for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. Remove the pot from the heat.
7. Prepare the Roasted Corn-Poblano Cream: While the chowder is finishing, combine the roasted corn, roasted poblano pepper (skin removed, seeds discarded), and ½ cup heavy cream in a blender. Blend until completely smooth and creamy. Season with a pinch of salt to taste.
8. Assemble and Garnish: Ladle the shrimp and corn chowder into deep bowls. Drizzle the remaining ¼ cup heavy cream in a thin ribbon across the surface of each bowl. Then, using a spoon or toothpick, swirl the roasted corn-poblano cream in a decorative spiral through the chowder. Finish with a sprinkle of toasted corn kernels, chopped cilantro, and a pinch of lime zest.

Why Roasting Makes All the Difference

Roasting the corn and poblano pepper isn’t just about adding flavor; it’s about transforming it. The high heat caramelizes the natural sugars in the corn, creating a depth of sweetness that you wouldn’t get from simply boiling or steaming it. For the poblano, roasting brings out its smoky, earthy notes, which complement the sweetness of the corn and the richness of the cream beautifully. This technique elevates the chowder from comforting to truly exceptional.

Tips for the Perfect Chowder Texture

The key to a great chowder is achieving the right texture – creamy but not gluey. Using a roux (the butter and flour mixture) is essential for thickening, but it needs to be cooked properly. Don’t rush this step! Cooking the roux for a full minute ensures the flour is cooked through, preventing a starchy taste. Also, avoid boiling the chowder vigorously after adding the cream, as this can cause it to separate.

Variations and Additions

Feel free to customize this Shrimp & Corn Chowder! Consider adding a pinch of cayenne pepper for a little heat, or a bay leaf to the simmering broth for extra depth of flavor. Diced cooked bacon or pancetta can also be a delicious addition. For a vegetarian version, simply omit the shrimp and use vegetable broth.

Serving Suggestions & Plating

This chowder is a complete meal on its own, but it pairs well with a side of crusty bread for dipping. The presentation is important too! Serving the chowder in light-colored bowls really allows the vibrant orange-gold swirl of the roasted corn-poblano cream to pop. A sprinkle of fresh herbs adds a final touch of freshness and visual appeal.

Frequently Asked Questions

• Can I use frozen corn? Yes, frozen corn works perfectly well. Just make sure to thaw it before adding it to the chowder.
• Can I make this chowder ahead of time? Yes, but the texture may change slightly upon reheating. It’s best to add the shrimp just before serving.
• How do I roast the poblano pepper? Place the pepper directly on a gas burner or under the broiler, turning frequently, until the skin is blackened on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam. This makes it easier to peel off the skin.

This Shrimp & Corn Chowder with Roasted Corn-Poblano Cream Swirl is a delightful blend of flavors and textures. It’s the perfect cozy meal for a chilly evening. Don’t forget to save this recipe to Pinterest for later!

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