Poblano Chicken Chowder
Creamy, smoky, and irresistibly hearty, this Poblano Chicken Chowder is the ultimate comfort food with a flavorful twist. Roasted poblano peppers bring a luscious depth of flavor to the broth, perfectly complementing tender bites of seared chicken, creamy russet potatoes, and bursts of sweet corn. Simmered in rich chicken broth and finished with a touch of heavy cream, this chowder strikes the perfect balance between warmth and spice, with a subtle kick of cayenne. Quick to prepare in under an hour, it’s topped with fresh cilantro and optional shredded cheese for a cozy and satisfying meal. Serve it with lime wedges for a tangy pop that elevates every spoonful. Ideal for chilly nights, this recipe creates six generous servings of bold, restaurant-quality soup.
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Recipe Information
Ingredients
- 3 large Poblano peppers
- 2 tablespoons Olive oil
- 2 medium (about 1 pound) Chicken breasts
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large (diced) Yellow onion
- 4 minced Garlic cloves
- 5 cups Chicken broth
- 2 large (peeled and diced) Russet potatoes
- 1 cup Frozen corn kernels
- 1 cup Heavy cream
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 0.5 cup Shredded cheese (optional)
- 1 for serving Lime wedges
Instructions
Preheat your broiler and place the poblano peppers on a baking sheet lined with foil.
Broil the peppers for 5-7 minutes, turning occasionally, until the skin is blistered and charred.
Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins.
Peel the charred skin off the peppers, remove the seeds and stems, and dice the flesh. Set aside.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken breasts with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then add them to the pot. Sear for 3-4 minutes per side until browned but not fully cooked through. Remove and set aside.
Add the remaining tablespoon of olive oil to the same pot, then add the diced onion. Cook for 5-6 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and add the diced potatoes. Bring to a simmer.
Dice the seared chicken into bite-sized pieces and return it to the pot along with the roasted poblano peppers and frozen corn.
Simmer for 15-20 minutes until the potatoes are tender and the chicken is fully cooked.
Turn the heat down to low and stir in the heavy cream and cayenne pepper. Cook for an additional 5 minutes, but do not let the soup boil.
Taste and season with additional salt and pepper if needed.
Serve the chowder hot, garnished with chopped cilantro and shredded cheese if desired. Serve with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1320 mg | 28% | |
*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.
