Poblano Corn Chowder with Shrimp recipes

Poblano Corn Chowder with Shrimp recipes
13 Ingredients
  • 4 tablespoons (1/2 stick) butter, 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 3/4- to 15-ounce cans cream-style corn
  • 1 16-ounce package frozen corn kernels, thawed
  • 2 14-ounce cans low-salt chicken broth
  • 1 cup whipping cream
  • 2 teaspoons sugar
  • 1/2 teaspoon cayenne pepper
  • 1 pound uncooked shrimp, peeled, deveined, coarsely chopped
  • 6 tablespoons chopped fresh cilantro
Nutrition
248
12% daily value
12 servings
                                       
                                            balanced
     

Fat

18% 12

Saturated

33% 7

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 26

Fiber

10% 2

Sugars

- 5

Sugars, added

- 1

Protein

20% 10

Cholesterol

27% 80

Sodium

18% 436

Calcium

5% 52

Magnesium

8% 36

Potassium

8% 390

Iron

5% 1

Zinc

11% 1

Phosphorus

29% 201

Vitamin A

14% 127

Vitamin C

31% 28

Thiamin (B1)

7% 0

Riboflavin (B2)

10% 0

Niacin (B3)

20% 3

Vitamin B6

16% 0

Folate equivalent (total)

13% 52

Folate (food)

- 63

Folic acid

- 2

Vitamin B12

22% 1

Vitamin D

55% 8

Vitamin E

7% 1

Vitamin K

8% 10

Sugar alcohols

- 0

Water

- 217
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