This Chicken Poblano Chowder is a delicious, comforting meal perfect for any time of year. The smoky poblano peppers pair beautifully with tender chicken, creamy corn, and rich broth to create a flavorful dish that will satisfy your cravings.
Chicken Poblano Chowder Recipe
Course: MainCuisine: AmericanDifficulty: Easy
Servings
1
servingsPrep time
15
minutesCooking time
25
minutesCalories
450
kcalTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
100 g 3 1/2 oz Chicken Breast
1 1 Poblano Pepper
1 1 Yellow Onion
1 1 Garlic clove
60 g 3/8 cup Corn Kernels
240 ml 1 cup Chicken Broth
60 ml 1/4 cup Heavy Cream
15 ml 1 tbsp Olive Oil
2 g 1 tsp Ground Cumin
2 g 1/3 tsp Salt
1 g 1 Black Pepper
Equipment
Medium saucepan- Wooden spoon
- Measuring cups (US)
- Ladle
- Spoon
- Knife
Directions
- Start by chopping the poblano pepper, dicing the onion, and mincing the garlic.
- Heat the olive oil in a medium saucepan over medium heat. Add the chicken breast and cook until it’s golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- In the same saucepan, add the chopped poblano pepper, diced onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables are soft and fragrant.
- Add the corn kernels, chicken broth, and ground cumin to the saucepan. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
- While the chowder is simmering, shred the cooked chicken using two forks.
- Add the shredded chicken back into the saucepan along with the heavy cream. Stir to combine and cook for another 3-5 minutes, until the chowder is heated through and slightly thickened.
- Taste the chowder and season with salt and black pepper as needed. Ladle the chowder into a bowl and serve hot.
Notes
- For a spicier kick, leave the seeds in the poblano pepper or add a pinch of cayenne pepper to the chowder. You can also garnish the chowder with fresh cilantro or a squeeze of lime juice for extra freshness.
Can I use another type of pepper instead of poblano?
Yes, you can substitute poblano peppers with green bell peppers for a milder flavor or jalapeños if you prefer more heat. Keep in mind that the flavor profile will change slightly depending on the pepper you choose.
