Executive Chef Cris Vazquez Appetizer

The Galveston - Texas Cream of Roasted Poblano Soup with Seared Lime Butter Rock Shrimp and Texas Sweet Corn

This recipe is good for 8 servings. The portion sizes are 6 ounces. The prepping time is 30 - 45 minutes and the cooking time is 45 minutes.

Ingredients for the Texas Cream of Roasted Pablano Soup

3 tablespoons vegetable oil
6 each roasted and peeled poblanos, large chopped
1 large yellow onion diced
4 each garlic clove, minced
1 large russet potato, large diced and peeled
4 cups chicken stock
3 cups heavy cream
Salt and pepper to taste


  1. In a soup pot, heat oil and sauté onions and garlic until translucent (about 5 min.).
  2. Add poblano and sauté for a few minutes.
  3. Add chicken stock, then potato and bring to a boil.
  4. Once it starts to boil, reduce to simmer and allow it to simmer until the potato is soft (about 15-20 min.). 
  5. Puree with a stick blender until the pepper and onion become pureed.
  6. After it’s blended, pass through a strainer top and remove some of the seeds in part of the pepper.
  7. Put back the poblano stock in the soup.
  8. Add the heavy cream, bring to a boil and allow it to simmer for 10 minutes.
  9. Add salt and pepper to taste.
  10. Thicken the soup with roux if it is needed.

Ingredients for the Sweet Corn Relish

4 ears Texas sweet corn (in the shuck)
½ teaspoon kosher salt


  1. Allow corn to soak in cold water for 10 to 15 minutes before grilling, then remove the hair from the corn.
  2. Preheat grill and place corn directly on grill. 
  3. Allow corn to roast until it starts to caramelize, then remove the shucks from the corn and place corn back on the grill until the corn shows grill marks. 
  4. Remove corn from grill and cut kernels from the cob and add the salt. 
  5. Keep warm for the soup.

Ingredients for the Chile Lime Butter Shrimp

3 tablespoons butter
2 cloves garlic minced
10 ounces Gulf rock shrimp
¼ cup fresh lime juice
1 teaspoon chili powder
1 teaspoon paprika
Splash of Silver Tequila (preferred Herradura or Don Julio Brand)
2 teaspoons micro cilantro (keep the cilantro for garnish)


  1. Melt butter and sauté rock shrimp until about half way cooked.
  2. Then add lime juice, chili powder, paprika, salt and a splash of the tequila.
  3. Cook until the shrimp are done, then set aside and keep warm. 

Steps for Assembling the Soup

  1. Get 8 (10 ounce) cups and add the poblano soup.
  2. In the middle of the soup, place 1 tablespoon of the corn relish, then add 2 ounces of the Chile lime butter shrimp on top of the corn relish.
  3. Finish off by garnishing with the micro cilantro on top of the shrimp.