Dairy-Free Chicken Poblano Chowder
Warm, comforting, and completely dairy-free, this Chicken Poblano Chowder is a vibrant twist on classic chowder recipes. Roasted poblano peppers add a smoky depth to the creamy coconut milk base, while tender shredded chicken, sweet corn, and hearty vegetables create a satisfying, well-rounded dish. Infused with bold spices like cumin and oregano, this chowder is packed with flavor and perfect for family dinners or cozy nights in. With a garnish of fresh cilantro and a squeeze of lime, every spoonful is a balance of rich and refreshing. Easy to make in under an hour, this wholesome chowder is ideal for those seeking gluten-free and dairy-free comfort food that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 2 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 2 large poblano peppers
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 stalks celery, sliced
- 2 medium carrots, diced
- 1 cup corn kernels, fresh or frozen
- 4 cups chicken broth
- 1 can (13.5 oz) canned coconut milk
- 1 leaf Bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt, to taste
- 0.5 teaspoon black pepper, to taste
- 0.25 cup cilantro, chopped (for garnish)
- 1 lime lime, cut into wedges (for serving)
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for about 10 minutes, turning occasionally, until the skin is charred and blistered.
Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Once cooled, peel off the charred skin, remove seeds, and dice the peppers.
Heat olive oil in a large pot over medium-high heat. Add the diced onions, garlic, celery, and carrots, and sauté for 5-7 minutes until the onions are translucent and vegetables are softened.
Add the chicken breasts to the pot and pour in the chicken broth. Bring to a simmer and add the bay leaf, ground cumin, and dried oregano.
Cover and cook the chicken in the simmering broth for about 15-20 minutes, or until the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the diced poblano peppers, corn kernels, and coconut milk. Allow the chowder to simmer for an additional 10 minutes to blend all the flavors.
Season the chowder with sea salt and black pepper to taste, adjusting as necessary.
Remove the bay leaf and serve the chowder hot, garnished with chopped cilantro and lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 49.3 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5067 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
