Poblano Corn Chowder with Chicken
Warm, comforting, and packed with smoky flavor, this Poblano Corn Chowder with Chicken is a one-pot wonder that’s perfect for cozy evenings or entertaining guests. Featuring fire-roasted poblano peppers, tender shredded chicken, sweet corn, and creamy russet potatoes, this hearty chowder strikes the perfect balance between smoky, sweet, and savory. A finishing touch of heavy cream adds luxurious richness, while a hint of smoked paprika and cumin elevates the dish with a subtle depth of flavor. Garnish with fresh cilantro and a squeeze of lime for a zesty pop that ties it all together. Ready in just about an hour, this easy-to-follow recipe is ideal for meal prepping or serving up fresh and hot for family dinners. The combination of wholesome ingredients and bold flavors makes this chowder a standout comfort food that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 3 whole poblano peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 4 whole garlic cloves
- 2 medium russet potatoes
- 2 cups sweet corn (fresh or frozen)
- 2 pieces boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil them for 5-8 minutes, turning occasionally, until their skins are charred and blistered.
Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove stems and seeds, and dice the peppers. Set them aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Dice the onion and mince the garlic, then sauté them in the oil until the onion becomes translucent, about 5 minutes.
Peel and dice the potatoes into small cubes. Add the potatoes to the pot along with the sweet corn, stirring to combine.
Season the pot with smoked paprika, cumin, salt, and black pepper, then pour in the chicken broth. Bring the mixture to a simmer.
While the chowder simmers, season the chicken breasts with a pinch of salt and pepper. Heat a skillet over medium-high heat, add a small amount of olive oil, and sear the chicken on both sides until cooked through, about 8 minutes per side. Remove the chicken from the pan and shred it with two forks.
Add the shredded chicken and diced roasted poblano peppers to the pot. Continue to simmer for an additional 10 minutes until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream. Taste the chowder and adjust seasoning if needed.
Serve the chowder hot, garnished with chopped cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 954 mg | 20% | |
*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.
