Poblano Chicken Chowder is a delicious and comforting dish that combines tender chicken, roasted poblano peppers, and sweet corn in a creamy broth. This hearty chowder is perfect for chilly days and can be enjoyed as a meal on its own or as a starter for a larger feast. The combination of smoky poblanos with the rich, creamy base creates a symphony of flavors that will delight your taste buds.
You’ll Love This Poblano Chicken Chowder
This Poblano Chicken Chowder is a delightful blend of flavors and textures that will make it a favorite in your recipe collection. The smoky, slightly spicy poblano peppers complement the tender chicken and sweet corn, creating a chowder that is both satisfying and bursting with flavor. Perfect for family dinners or entertaining guests, this chowder is sure to impress.
Ingredients You’ll Need
- 4 poblano peppers
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the Poblanos: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and let them cool. Peel off the skins, remove the seeds, and chop the peppers.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Combine Ingredients: Add the shredded chicken, chicken broth, corn kernels, diced potatoes, cumin, and chopped poblano peppers to the pot. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Add Cream: Stir in the heavy cream and let the chowder simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with fresh cilantro. Enjoy your delicious Poblano Chicken Chowder!
Serving Suggestions
Serve this Poblano Chicken Chowder with a side of crusty bread or a simple green salad. For a bit of extra flavor, top the chowder with shredded cheese, a dollop of sour cream, or some diced avocado. This chowder is also delicious when paired with a crisp white wine or a light beer.
How to Store Poblano Chicken Chowder
Store any leftover Poblano Chicken Chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also freeze the chowder for up to 3 months; just make sure to thaw it in the refrigerator overnight before reheating.
Additional Tips for Poblano Chicken Chowder
- Substitutions: You can use turkey instead of chicken for a slightly different flavor. If you prefer a spicier chowder, add a diced jalapeño along with the onion and garlic.
- Thickening the Chowder: If you like your chowder thicker, you can mash some of the potatoes with a fork before adding the cream.
- Vegetarian Option: For a vegetarian version, use vegetable broth and omit the chicken. You can add extra corn or beans for more protein.
Poblano Chicken Chowder Recipe
Ingredients
- 4 poblano peppers
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 boneless skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 cups corn kernels fresh or frozen
- 1 cup heavy cream
- 2 medium potatoes peeled and diced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Roast the poblano peppers for 20-25 minutes, then peel and chop.
- In a large pot, heat olive oil and sauté the onion until translucent. Add garlic and cook until fragrant.
- Add shredded chicken, chicken broth, corn, potatoes, cumin, and poblano peppers. Bring to a boil, then simmer for 20-25 minutes.
- Stir in heavy cream and simmer for an additional 5 minutes. Season with salt and pepper.
- Serve with fresh cilantro and enjoy!
