Easy and impressive poblano corn chowder has serious comfort food power. Gather your ingredients and be ready to gather the praises that will be heaped on you when folks dunk a spoon into a big bowl of this flavorful chicken, corn, and potato chowder with a hint of heat from roasted poblano chiles.
Potato Corn Chowder
Chowder is the king of the soup world, in my opinion. You can chowder-ify just about anything and there’s no time of year when it isn’t welcome at the table. Today’s soup is a particularly delightful addition to the category, though.
Roasted poblano peppers add just enough warmth to keep you coming back for bite after bite without being so rich that you’re filled with regret. The chicken makes this into a satisfying meal-in-one!
Corn Chowder with Poblano
Don’t let the length of the list intimidate you: these are all easy to find items many of which you likely have on hand already. To make this comforting corn and poblano chowder, you’ll need the following ingredients:
- butter
- onion
- celery
- garlic
- potatoes
- chicken stock
- ground cumin
- dried oregano
- kosher salt
- black pepper
- frozen corn
- poblano chiles
- cooked chicken
- heavy cream
- limes
- cilantro
Poblano Chicken Chowder
Melt the butter in a large pot or dutch oven over medium-high heat. Add the onion, celery, and garlic to the pot. Cook, stirring frequently, for 5-6 minutes until the onions begin to soften.
Add the potatoes, chicken stock, cumin, oregano, salt, and pepper to the pot. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 5-8 minutes, just until the potatoes can be easily pierced with a fork.
Add the corn, roasted poblanos, and chicken to the pot and simmer an additional 3-5 minutes, or just until warm all the way through.
Stir in the cream. Taste and adjust salt and pepper as needed. Remove from the heat and add the juice of one lime.
Scoop into bowls and sprinkle with cilantro. Serve with additional lime wedges, if desired.
Looking for more tempting chowder recipes? We’ve got you covered with this creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon.
If classic chowder is more your speed, did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!
And if you want to gussy up your bowls of chowder or soup a little, try these seasoned oyster crackers. They make great croutons for salads, too!
Servings: 8 servings
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Melt the butter in a large pot or dutch oven over medium-high heat. Add the onion, celery, and garlic. Cook, stirring frequently, for 5-6 minutes until the onions begin to soften.
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Add potatoes, chicken stock, cumin, oregano, salt, and pepper to the pot. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 5-8 minutes, just until the potatoes can be easily pierced with a fork.
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Add corn, poblanos, and chicken to the pot and simmer an additional 3-5 minutes, until warm.
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Stir in the cream. Taste and adjust salt and pepper as needed. Remove from the heat and add the juice of one lime.
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Scoop into bowls and sprinkle with cilantro. Serve with additional lime wedges, if desired.
To roast the chiles: Holding the chiles with metal tongs over a gas flame or place them under the broiler. Once they’ve blacked, place them in a container with a lid and seal tightly to steam them. When cool enough to touch, pull off the charred portions and discard. Slice the chiles in half, remove the seeds, and chop small.
Calories: 381kcal · Carbohydrates: 36g · Protein: 18g · Fat: 20g · Saturated Fat: 10g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 80mg · Sodium: 624mg · Potassium: 768mg · Fiber: 4g · Sugar: 8g · Vitamin A: 798IU · Vitamin C: 18mg · Calcium: 55mg · Iron: 2mg
