Poblano Chicken and Corn Chowder
How to Make Poblano Chicken and Corn Chowder. A hearty and filling chowder loaded with Yukon gold potatoes, corn, seasonings and so much more!
Servings: 5
Calories: 530kcal
Equipment
Ingredients
- 3 tablespoons butter divided
- 1 medium yellow onion chopped
- 2 poblano peppers chopped
- 2 bay leaves
- 6 cloves garlic minced
- 3 tablespoons all purpose flour
- 1 teaspoon smoked paprika heaping
- ½ teaspoon ground cumin heaping
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon ground chipotle
- ½ teaspoon ground coriander
- 5 cups low sodium chicken stock plus 1 cup
- 1 lb. Yukon gold potatoes small diced
- 4 fresh sweetcorn cobs sliced off cob + reserved (or use 2 ½ cups frozen fire-roasted corn kernels)
- 2 cups cooked shredded chicken
- ½-1 cup heavy cream see notes
- Cilantro or chopped scallions for serving
Instructions
- SAUTE: Melt the butter in a large dutch oven over medium heat. Add the onions poblano peppers, bay leaves, and cook or 6-7 minutes, stirring with a spoon frequently or until softened. Add the garlic and the flour and continue to cook for an additional 2 minutes.3 tablespoons butter, 1 medium yellow onion, 2 poblano peppers, 2 bay leaves, 6 cloves garlic, 3 tablespoons all purpose flour
- LIQUID: When the flour starts to brown, add the seasonings and allow them to bloom for 30 seconds. Slowly pour the chicken stock in the pot and scrape the bottom of the pot to pick up any stuck on bits. Then add the potatoes and corn cobs (hold off on the kernels for now.) Bring the soup pot a boil, stirring occasionally.1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon ground chipotle, ½ teaspoon ground coriander, 5 cups low sodium chicken stock, 4 fresh sweetcorn cobs, 1 lb. Yukon gold potatoes
- SIMMER: Reduce the heat to low and simmer uncovered for 15 minutes. Then add the corn kernels and continue to cook for another 7 minutes.
- FINISH: Check the potatoes for doneness, remove the cobs and discard, then add the shredded chicken to the pot and let it heat through for another 2-3 minutes on medium-low heat.2 cups cooked shredded chicken
- SERVE: Stir in ½ cup of cream and allow it to heat through. Taste and adjust with more salt or other seasonings as desired. If you find it needs more cream to your taste, feel free to add up to another ½ cup. Serve warm in bowls with crusty bread, topped with a sprinkling of paprika, cilantro to scallions, and lime wedges on the side.½-1 cup heavy cream, Cilantro or chopped scallions
Notes
- Leftovers: hang out well in an airtight container for up to 4 days.
- Corn: If you want to give this a fire roasted corn topping, simple char one of the corn cobs over an open flame before you slice it off the cob. This is purely for presentation though.
- Heavy Cream: we prefer this recipe with less heavy cream because otherwise it mutes a lot of the spices and that’s what we really like about this chowder. So I suggest adding ½ cup giving it a taste and then adjusting as needed to preference. If you’re worried about thickening up the chowder, feel free to transfer 1 cup of this to a blender. Blend, then add it back to the recipe. This will help thicken the chowder while ensuring the flavors aren't muted. You could also up all of the spices a little bit if you prefer.
Nutrition
Calories: 530kcal | Carbohydrates: 43g | Protein: 26g | Fat: 31g | Fiber: 5g | Sugar: 9g
