Corn Soup with Shrimp and Roasted Poblano

A thick creamy soup full of spices, corn, and poblano chili. Add some juicy shrimp to create an amazing soup for a winters day!

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 185 kcal
Author foodnessgracious


  • 2 tbsp olive oil
  • 1 whole onion diced
  • 2 whole garlic cloves, minced
  • 2 whole tomatoes, diced with seeds removed
  • 2 cups corn kernels, frozen or canned
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 medium poblano chili
  • 3/4 cup chopped cilantro
  • 2 tbsp Holland House White cooking Wine
  • 2 1/2 cups veggie or chicken broth
  • 1/2 cup heavy cream
  • 6 large shrimp, peeled


  1. In a pot heat the olive oil and add the diced onion. Stir until soft.

  2. Add the garlic, tomatoes, corn, cumin, chili powder, salt, and pepper. Stir well and cook for a few minutes.

  3. Roast the Poblano over a gas flame until black. Place in a sandwich bag and seal to steam the chili.

  4. After a few minutes the skin should come right off and then you can roughly chop the poblano and add to the pot with the cilantro and white cooking wine.

  5. Stir and add the broth then simmer for 20 minutes.
  6. Transfer the whole mixture to a blender and puree until very smooth.

  7. Place the pureed soup back into the pot and add the heavy cream.

  8. Add more salt and pepper if needed.

  9. Stir and keep warm on a low heat until the shrimp are ready.

  10. In a separate pan cook the shrimp and then roughly chop them into large chunks.

  11. Add the shrimp to the soup and serve. Garnish with extra cilantro and fresh corn if desired.

Recipe Notes


Nutrition Facts
Corn Soup with Shrimp and Roasted Poblano
Amount Per Serving
Calories 185
* Percent Daily Values are based on a 2000 calorie diet.