Poblano Chicken Chowder Recipe
This Poblano Chicken Chowder is sure to become a favorite in your household. With its rich flavors and creamy texture, it's a dish that brings comfort and satisfaction with every bite.
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!