Roasted Poblano Corn Chowder with Shrimp
Roasted Poblano Corn Chowder
Transform your kitchen into a cozy haven with the bold and comforting flavors of this Roasted Poblano & Jalapeño Corn Chowder, crafted with a smoky twist courtesy of Gabrick BBQ Sauce Co. This recipe takes traditional chowder to new heights by layering roasted poblano peppers and jalapeños for a complex, smoky heat that’s perfectly balanced by the natural sweetness of golden kernels of sweet corn. Tender red potatoes lend heartiness to the dish, while Gabrick’s signature Brisket Rub adds a savory depth that ties all the ingredients together.
For an indulgent upgrade, colossal shrimp are sautéed in butter until perfectly golden and added to the chowder, creating an irresistible, seafood-inspired dimension. Crispy bacon crumbles bring a satisfying crunch and salty finish, while a creamy, velvety broth ensures every bite is as rich as it is flavorful. Whether served as a stand-alone meal or paired with crusty bread, this chowder is a true celebration of smoky, spicy, and savory flavors.
- Weber Grill
- Deep stainless steel pot
- 7 Cups Frozen Sweet Corn
- 32 oz Chicken Broth (cardboard carton)
- 12 slices Applewood smoked Bacon (thick cut)
- 4 pounds Red new potatoes
- 1 Onion (1/4" diced)
- 5 Garlic cloves diced
- 1-2 large Poblanos- fire roasted (- deseeded)
- 1 medium jalapeno roasted, small dice (- deseeded)
- 1.5 Cups Milk
- 2 Cups Heavy Whiping Cream
- 2 TBSP Gabrick's Brisket Rub (GabrickBBQ.com)
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Instructions:
Prepare the Corn Base:
In a large stock pot, combine the frozen corn and chicken broth. Begin heating over medium heat. Stir in Gabrick’s Brisket Rub and bring to a simmer.
Sauté the Aromatics:
In a separate pan, sauté the diced onion over medium heat until softened. During the last few minutes, add the sliced garlic and fire-roasted poblanos, being careful not to overcook the garlic. Once finished, add the sautéed mixture to the corn and chicken broth. Stir well.
Cook the Bacon:
Preheat the oven to 365ºF. Lay the bacon slices on a sheet pan and bake for 15-18 minutes, or until golden brown. Remove the bacon and break into ½-inch pieces. Add the bacon pieces to the chowder pot.
Cook the Potatoes:
Reserve the bacon fat from the sheet pan and pour it into a skillet. Add the red potatoes, cut into 1-inch chunks, and cook over medium heat. Stir frequently to brown the potatoes slightly. Add 2 tablespoons of water and cover the skillet with a lid for a few minutes to create steam and tenderize the potatoes. Once slightly tender, transfer the potatoes to the chowder pot. Stir to combine all ingredients.
Simmer the Chowder:
Cover the pot with a lid and simmer on low heat for 30 minutes, stirring occasionally.
Add Dairy:
After the 30-minute simmer, add the milk and heavy whipping cream. Stir well. Continue cooking uncovered on low heat for another 30-45 minutes, stirring occasionally, until the chowder thickens.
Optional Shrimp Topping:
To elevate the dish, sauté 6 colossal shrimp in butter until fully cooked. Add the shrimp to individual serving bowls as a garnish.
Serving Suggestions:
Serve the chowder hot with crusty bread.