This creamy, comforting Poblano Chicken Chowder offers a delicious Southwestern twist on the classic chowder recipe. Packed with tender chicken, roasted poblano peppers, and a blend of warming spices, this soup is perfect for a chilly evening or a satisfying lunch. This recipe emphasizes fresh, high-quality ingredients for maximum flavor.
Why This Poblano Chicken Chowder Recipe Stands Out
Many chicken chowder recipes rely on heavy cream and lack depth of flavor. This recipe elevates the classic by incorporating roasted poblano peppers for a smoky sweetness and a touch of spice, balancing the richness of the cream with the brightness of fresh corn and cilantro. We also utilize chicken broth for a more robust base, rather than relying solely on cream. The result is a richer, more complex, and ultimately more satisfying chowder.
Ingredients You'll Need:
For the Roasted Poblanos:
- 2 large poblano peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups chicken broth
- 1 (15-ounce) can creamed corn
- 1 cup heavy cream
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Step 1: Roast the Poblanos:
- Preheat your oven to 400°F (200°C).
- Place poblano peppers directly on the oven rack and roast for 20-25 minutes, turning occasionally, until the skin is blackened and blistered.
- Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel off the blackened skin, remove the stems and seeds, and roughly chop the peppers.
Step 2: Cook the Chicken and Vegetables:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chicken and cook until browned on all sides.
Step 3: Simmer the Chowder:
- Pour in the chicken broth, add the roasted poblanos, creamed corn, cumin, smoked paprika, and cayenne pepper (if using).
- Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, or until the chicken is cooked through.
Step 4: Finish and Serve:
- Stir in the heavy cream and frozen corn.
- Season with salt and pepper to taste.
- Heat through for a few more minutes, but do not boil.
- Garnish with fresh cilantro before serving.
Tips and Variations:
- For a thicker chowder, you can simmer the soup uncovered for a longer period to reduce the liquid.
- Add other vegetables like diced potatoes, bell peppers, or zucchini for extra flavor and nutrients.
- For a spicier chowder, increase the amount of cayenne pepper or add a diced jalapeño pepper.
- Substitute half-and-half or milk for some of the heavy cream to reduce the richness.
- Serve with crusty bread or tortilla chips for dipping.
Enjoy Your Delicious Poblano Chicken Chowder!
This recipe is a testament to the magic of simple, fresh ingredients elevated by thoughtful preparation. The smoky sweetness of the roasted poblanos perfectly complements the creamy texture and savory chicken, creating a truly unforgettable chowder experience. Enjoy!
