This creamy shrimp and roasted poblano chowder is filled with shrimp, Yukon Gold potatoes, and roasted poblano peppers. It’s hearty and satisfying, with a flavorful broth made with half-and-half instead of heavy cream.
This shrimp and roasted poblano chowder takes everything you love about a classic seafood chowder and gives it a Southwestern twist. Roasted poblanos bring a little heat and smokiness to a creamy broth filled with shrimp and Yukon Gold potatoes. It still feels like traditional chowder but brings something unique that was certainly a welcome addition at our table.
I still love a traditional creamy seafood chowder, but it’s nice to mix it up sometimes and try something new. If you enjoy trying different chowders, our smoked salmon chowder and Mexican street corn chowder are worth exploring too.
When I was buying poblano peppers at the grocery store, the customer behind me in line asked if I was planning to stuff them. I told her I was going to roast them and use them in a shrimp chowder instead. Her eyes lit up! I think she was intrigued by the idea, and I hope you will be too.
I especially love that it uses affordable small shrimp and half-and-half instead of heavy cream. The result is a hearty, satisfying chowder that feels special without requiring expensive ingredients or complicated techniques.
Reasons to Love This Recipe
Ingredients at a Glance
Here’s what you’ll need to make this chowder, along with a few substitutions you can try.
- Poblano Peppers. Roasting brings out their flavor and adds a little spiciness to the chowder. If you prefer a version without the heat, substitute roasted red bell peppers. The flavor will be sweeter and milder.
- Shrimp. Medium shrimp (31–40 count per pound) or small shrimp (61–70 count per pound) are ideal because they distribute evenly throughout the chowder. We used both sizes when we tested this recipe, and they both work well. Use raw shrimp, peeled and deveined, with the tails removed. Frozen shrimp work well but thaw them completely before cooking. You can use larger shrimp if that’s what you have; just cut them into bite-sized pieces.
- Butter and Olive Oil. These provide a flavorful base for cooking the onion, garlic, and seasonings. We added a little butter for flavor. Unsalted butter lets you control the seasoning.
- Yellow Onion and Garlic. These aromatics build the foundation of the chowder. You can substitute a white onion for the yellow onion.
- Dried Thyme and Smoked Paprika. Thyme adds subtle depth of flavor, while smoked paprika complements the roasted poblanos. Use smoked paprika rather than regular paprika.
- All-Purpose Flour. Flour lightly thickens the broth without making it too heavy. The potatoes also contribute body, and no additional thickening was needed during testing.
- Low-Sodium Chicken Broth or Seafood Stock. Either works well as the base for this chowder. Choose a low-sodium option so you have more control over the final seasoning. We used chicken broth in all of our tests.
- Yukon Gold Potatoes. Their naturally buttery flavor and creamy texture are perfect for chowder. They also hold their shape nicely during cooking. Red potatoes are a good substitute, although their texture will be slightly different. There is no need to peel the potatoes.
- Half-and-Half. Half-and-half gives the chowder its creamy consistency without overpowering the roasted poblano flavor. We tested heavy cream and found that it muted the pepper flavor, so I recommend sticking with half-and-half.
- Bay Leaves, Kosher Salt, and Black Pepper. These seasonings round out the flavor. The recipe calls for seasoning in stages, followed by a final adjustment with table salt to bring everything into balance.
How to Make It (Photo Tutorial)
Tips for Success
- Roast the poblanos until well blistered and charred. Let the skins blacken on most sides, then cover the peppers for about 10 minutes. This helps loosen the skins so they’re easier to remove. Don’t worry if a few pieces of charred skin remain. They add flavor.
- Keep the chowder at a gentle simmer. Avoid boiling vigorously, especially after adding the half-and-half. Gentle heat helps maintain the creamy consistency and prevents the shrimp from overcooking and becoming rubbery.
- Check the potatoes early. Begin checking after 10 minutes of simmering. The potatoes should be tender when pierced with a knife but still hold their shape. Smaller cubes may cook more quickly.
- Thaw the shrimp completely. If using frozen shrimp, thaw them before adding them to the chowder. Pat them dry before seasoning with kosher salt. Add the shrimp near the end and cook just until they’re opaque and cooked through, approximately 3–4 minutes. Larger shrimp may take a little longer.
- Taste before adding more salt. The recipe seasons the shrimp, onions, and broth separately, then adds a little table salt at the end. Because broth and kosher salt brands vary, taste the finished chowder before making any additional adjustments.
Make-Ahead
You can prepare several ingredients ahead of time to make this chowder easier to pull together on a busy weeknight.
- Roast the poblanos. Roast, peel, and chop the peppers up to 2 days ahead. Store them in an airtight container in the refrigerator until you’re ready to use them.
- Prepare the vegetables. Chop the onion and cube the potatoes up to a day ahead. Refrigerate the onion in an airtight container and keep the potatoes submerged in cold water in the refrigerator to prevent browning. Drain the potatoes before adding them to the chowder.
- Measure the seasonings. Measure the thyme and smoked paprika ahead of time. You can also measure the flour and salt separately, so everything is ready when you start cooking.
- Thaw the shrimp. If using frozen shrimp, thaw them overnight in the refrigerator. Keep them refrigerated until you’re ready to cook, then pat them dry before seasoning.
I recommend mincing the garlic just before cooking for the best flavor. With most of the ingredients prepared in advance, all that’s left is to build the chowder in one pot.
Ways to Serve It
This chowder is hearty enough to enjoy on its own, but a simple side can make it even more satisfying. Here are a few of our favorite ways to serve it.
- With crusty bread. A slice of crusty bread is perfect for soaking up the creamy broth. We enjoyed ours this way, and it’s hard to go wrong with this combination.
- In a bread bowl. For a bistro-style presentation, serve the chowder in a hollowed-out bread bowl. Preston tried it this way and loved it!
- With homemade biscuits. Our rosemary biscuits would pair beautifully with the chowder.
- With a refreshing cucumber salad. Our cucumber dill salad combines cucumbers, fresh dill, and a light vinaigrette for a refreshing contrast to the creamy broth.
- With garlic dinner rolls. Serve the chowder with warm garlic dinner rolls for a comforting meal that’s especially nice on a chilly evening.
- With a Southwestern-inspired salad. A simple salad with romaine, tomatoes, avocado, and a light lime dressing complements the roasted poblano flavor without making the meal too heavy.
Storage and Reheating
- Refrigerator: Allow the chowder to cool slightly, then transfer it to shallow, airtight containers and refrigerate promptly. Store for up to 3 days.
- Reheating on the stovetop: Transfer the chowder to a saucepan and heat over medium heat, stirring frequently, until it reaches a boil and is heated through. Avoid prolonged heating, which can make the shrimp rubbery.
- Reheating in the microwave: Ladle an individual serving into a microwave-safe bowl and cover loosely. Heat on high for 1 minute, stir, then continue heating in 30-second intervals, stirring between each, until heated through. Allow a short standing time and check that the chowder reaches 165 F (74 C) throughout.
- Freezing: I don’t recommend freezing this chowder. The half-and-half may separate or become grainy after thawing, and the potatoes and shrimp may lose some of their original texture.
Related Recipes
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- 2 large poblano peppers
- 1 pound raw shrimp small (61–70 count per pound) or medium (31-40 count per pound), peeled and deveined, tails removed If frozen, thaw first then pat dry. (See Note 1)
- ½ teaspoon kosher salt for the shrimp
- 2 tablespoons unsalted butter
- 2 teaspoons olive oil
- 1 cup yellow onion finely chopped
- ½ teaspoon kosher salt for the onion
- 2 medium cloves garlic very finely minced
- ½ teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth or seafood stock (See Note 2)
- 12 ounces Yukon Gold potatoes cut into ½-inch cubes
- 2 small bay leaves
- ½ teaspoon kosher salt for the broth
- freshly ground black pepper, to taste
- 1 cup half-and-half (See Note 3)
- ¼ teaspoon table salt for finishing (See Note 4)
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Preheat the broiler. Place the 2 large poblano peppers on a rimmed baking sheet and broil, turning occasionally, until the skins are blistered and blackened on most sides. Watch closely to prevent burning through the flesh.Transfer the peppers to a heatproof bowl and cover with a plate or lid. Let stand for about 10 minutes. When cool enough to handle, remove the loose skins, stems, and seeds. Chop into approximately ½-inch pieces and set aside. It’s fine if a few bits of charred skin remain.
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Pat the 1 pound raw shrimp dry with paper towels. Sprinkle with ½ teaspoon kosher salt and set aside while you start the chowder. (See Note 1)
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Melt the 2 tablespoons unsalted butter with the 2 teaspoons olive oil in a medium Dutch oven or heavy-bottomed pot over medium heat. Add the 1 cup yellow onion (finely chopped) and ½ teaspoon kosher salt. Cook for about 2 minutes, stirring occasionally, until the onion begins to soften without browning. Cook a little longer if needed.
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Stir in the 2 medium cloves garlic (minced), ½ teaspoon dried thyme, and ¼ teaspoon smoked paprika. Cook for about 30 seconds, stirring constantly, until fragrant.
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Sprinkle the 3 tablespoons all-purpose flour over the onion mixture. Stir constantly for about 30 seconds, until the flour is fully incorporated and no dry flour remains. Do not let it brown.
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Slowly pour in the 3 cups low-sodium chicken broth (or seafood stock), whisking constantly to prevent lumps. Continue whisking until the mixture is smooth, scraping the bottom of the pot to incorporate any flour.
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Stir in the 12 ounces Yukon Gold potatoes (cubed), 2 small bay leaves, remaining ½ teaspoon kosher salt, and several grinds offreshly ground black pepper, to taste.Simmer until the potatoes are tender. Bring the chowder to a gentle simmer, then adjust the heat to maintain small, steady bubbles. Simmer gently for approximately 10–15 minutes, or until the potatoes are just tender when pierced with a knife. Begin checking at 10 minutes. Avoid boiling vigorously.
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Reduce the heat if necessary. Stir in the 1 cup half-and-half and approximately two-thirds of the chopped roasted poblanos. Reserve the remaining peppers for finishing. Heat gently until the chowder returns to a light simmer. Do not boil. (See Note 3)
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Add the seasoned shrimp and stir gently to distribute them throughout the chowder. Maintain a gentle simmer and cook for approximately 3–4 minutes, stirring occasionally, until the shrimp are opaque and cooked through. Avoid overcooking. (See Note 1)Remove the bay leaves and stir in the remaining roasted poblanos.Remove the pot from the heat. Stir in ¼ teaspoon table salt, then taste. Add more salt or black pepper only if needed. (See Note 4)Ladle the chowder into four bowls, distributing the shrimp, potatoes, and roasted poblano evenly. Serve warm.
- Small shrimp (61–70 count per pound) or medium shrimp (31-40 count per pound) distribute nicely throughout the chowder and provide shrimp in every spoonful. Use raw shrimp that have been completely thawed if previously frozen. Cooking time depends on shrimp size. The shrimp should be pearly and opaque when done.
- Low-sodium chicken broth or seafood stock can be used. The salt level will vary by brand, so taste before adding any extra seasoning at the end.
- Use half-and-half rather than heavy cream. During testing, heavy cream muted the roasted poblano flavor. Half-and-half gives the chowder a creamy consistency without overpowering the peppers. Keep the chowder at a gentle simmer after adding it.
- The recipe seasons the shrimp, onions, and broth separately, then finishes with table salt. The final ¼ teaspoon was the adjustment that balanced the tested chowder. Because kosher salt brands and broth sodium levels vary, taste before adding any additional salt.
Calories: 377kcal | Carbohydrates: 33g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1760mg | Potassium: 938mg | Fiber: 4g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 87mg | Calcium: 170mg | Iron: 2mg
Servings: 4 servings
Calories: 377kcal
