• Servings 4-6
  • Prep 20 min
  • Cook 40 min
  • Cuisine
  • Skill Level

Corn Chowder with Shrimp and Roasted Peppers


  • 1 red pepper
  • 1 poblano pepper
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 and 1/2 tbs corn starch
  • 1/4 cup cold water
  • 2 cups milk
  • 1 (16oz) bag of frozen corn, divided
  • 1 cup heavy cream
  • 1 lb of medium shrimp, peeled and deveined, tails off
  • Broil whole peppers, turning until blackened on all sides. Add to a sealed plastic bag to help steam the skin away.
  • After 10 minutes or so remove the peppers from the bag and remove blackened skin. Do not rinse under water.
  • Chop peppers into a dice.
  • Saute the butter and onion, add the garlic.
  • To a sauce pan add water milk and half of the corn. Whisk in the corn starch, then add the butter, onions and garlic.
  • Simmer for 20 minutes.
  • Puree mixture in a blender and return to pot.
  • Add the remaining corn peppers, cream and shrimp.
  • Simmer for 10 minutes. Do not boil.
  • Serve with crusty bread and or crackers.

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