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.

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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!

MORE RECIPES: Chicken Tetrazzini & Spaghetti with Roasted Eggplant Purée

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.