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
1
servings15
minutes25
minutes450
kcal40
minutesKeep 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.
Can I make this chowder ahead of time?
Absolutely! This chowder can be made ahead and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop over low heat, stirring occasionally.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. This will give the chowder a slightly different flavor but will still be delicious.
Can I use pre-cooked or rotisserie chicken?
Yes, using pre-cooked or rotisserie chicken is a great time-saver. Simply shred the chicken and add it during the last step of cooking.
How can I thicken the chowder if it’s too thin?
If your chowder is too thin, you can thicken it by simmering it longer or adding a slurry made from 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water. Stir the slurry into the chowder and cook until it thickens.
What can I serve with this chowder?
This chowder pairs well with a side of crusty bread, tortilla chips, or a simple salad. You can also top it with shredded cheese, avocado slices, or a dollop of sour cream.
Can I freeze the Chicken Poblano Chowder?
Yes, this chowder can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop when ready to eat.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and chicken first, then transfer them to the slow cooker. Add the remaining ingredients (except for the cream), and cook on low for 4-6 hours. Stir in the cream during the last 30 minutes of cooking.
