Slow Cooker Poblano Corn Chowder with Chicken and Chorizo
Dive into a bowl of rich, smoky comfort with this Slow Cooker Poblano Corn Chowder with Chicken and Chorizo. Bursting with sweet corn, tender shredded chicken, and spicy chorizo sausage, this hearty recipe gets a flavorful kick from roasted poblano peppers, while creamy russet potatoes and heavy cream create a luscious, velvety texture. The slow cooker does all the work, making it an easy, hands-off meal perfect for busy weeknights or cozy gatherings. Finished with a sprinkle of fresh cilantro, this one-pot chowder blends smoky, spicy, and savory goodness in every bite. Perfectly suited for families or meal prep, this recipe is sure to become a comforting classic in your kitchen.
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 8 oz Chorizo sausage
- 1 lb Boneless, skinless chicken breasts
- 3 cups Sweet corn kernels (fresh, frozen, or canned)
- 2 medium Russet potatoes
- 1 medium Yellow onion
- 4 large Garlic cloves
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Vegetable oil
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven's broiler. Place the poblano peppers on a baking sheet and roast under the broiler, turning occasionally, until the skin is evenly charred and blistered, about 7-10 minutes.
Remove the roasted poblano peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap and let the peppers steam for 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and chop the peppers into small pieces. Set aside.
In a skillet over medium heat, cook the chorizo until browned and cooked through, about 8-10 minutes. Transfer the chorizo to a plate lined with paper towels to drain excess grease.
In the same skillet, add 1 tablespoon of vegetable oil. Dice the yellow onion and mince the garlic. Sauté the onion in the skillet until translucent, about 5 minutes, then add the minced garlic and cook for 1 minute longer. Set aside.
Peel and dice the potatoes into small cubes. Add the diced potatoes, corn kernels, sautéed onion and garlic, chicken breasts, chopped poblano peppers, chicken broth, smoked paprika, ground cumin, salt, and black pepper to your slow cooker.
Stir the ingredients gently to combine, then cover and cook on low for 6-8 hours, or on high for 3-4 hours.
About 30 minutes before serving, remove the chicken breasts from the slow cooker. Shred the chicken with two forks and return it to the slow cooker along with the browned chorizo.
Stir in the heavy cream, cover, and let the chowder continue to cook for an additional 20-30 minutes on low heat so the flavors meld together.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
3907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 827 mg | 276% | |
| Sodium | 10437 mg | 454% | |
| Total Carbohydrate | 236.0 g | 86% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 61.3 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 390 mg | 30% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 7035 mg | 150% | |
*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.
