Taqueria del Sol's Poblano Corn Chowder
The Poblano Corn Chowder from Taqueria del Sol is a perennial favorite. Some ingredients, like the sugar, may surprise, but it complements the corn and shrimp. Poblano peppers vary in heat, so adjust the chile de arbol accordingly. Lobster base is available at some grocery stores.
The Poblano Corn Chowder from Taqueria del Sol is a perennial favorite. Some ingredients, like the sugar, may surprise, but it complements the corn and shrimp. Poblano peppers vary in heat, so adjust the chile de arbol accordingly. Lobster base is available at some grocery stores.
- 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
Step-by-step
- 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.
Distinguishing Chowder from Pureed Soups
Unlike standard blended vegetable purees that rely entirely on starches from the vegetables themselves, this chowder utilizes a dedicated roux and dairy foundation to build body. Puréeing the raw onion and celery first and draining excess liquid concentrates the aromatics without watering down the stockpot. Cooking the onion, celery, and diced poblano pepper over medium heat until they soften—without letting them brown—maintains a pale, clean background flavor that prevents the dairy from scorching.
Controlling Shrimp Doneness Visually
Shrimp requires precise timing in dairy-based soups to avoid a rubbery texture. Simmer the diced shrimp for exactly three minutes after adding the roux, watching for the flesh to turn opaque and curl into a loose C-shape. Overcooked shrimp releases too much moisture and tightens excessively within the heavy cream and half-and-half base. Remove the pot from direct heat immediately if the liquid threatens to boil vigorously.
Balancing Sugar and Heat
Poblano peppers fluctuate widely in capsaicin levels, making the pinch of chile de arbol essential for calibrating the overall spice profile. Taste the chowder only after the canned whole and creamed corn are fully incorporated, because the added sugars from the corn alter the perceived heat. Adjust the granulated sugar in small increments if the poblano bitterness overpowers the natural sweetness of the corn.
