Roasted Poblano Chicken Corn Chowder has subtle heat from roasted poblanos, juicy tender chicken and sweet corn. This is a hearty, comforting soup, sure to warm hearts and stomachs alike!
Sometimes you run across things in life that surprise you. Take this soup, for example. I had never heard of it, tried it, or seen it before last week. Now that is saying a lot because I LOVE soup. It was mere luck that my youngest and I ran across this delightful treasure during one of our errands.
Strolling through Whole Foods, I wandered over to the soup bar. My son was with me, and we both came to pause at the same sign: Poblano Corn Chowder. So I bought it and experimented at home with this Roasted Poblano Chicken Corn Chowder recipe.
Delicious Roasted Poblano Chicken Corn Chowder
Ingredients
- 4 medium poblano pepper - cleaned, halved and de-seeded
- 3 tablespoons butter
- 1 large yellow onion - chopped
- 2 small celery stalks - cleaned and chopped
- 1 large carrot - peeled and diced
- 2 cups corn - fresh or frozen
- 2 breasts ground chicken (minced chicken)
- 7 cups chicken stock (chicken broth or chicken bouillon)
- ¼ cup heavy cream (also called thickened cream)
- 2 small bay leaf (bay leaves)
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 1 pinch ground black pepper - to taste
- 1 pinch salt
- 2 medium lime - sliced
- 1 cup cheddar cheese - shredded
Instructions
- Preheat oven to broil. On a foil-lined cookie sheet lay the poblano peppers, skin side up, and flatten with your hands. Broil peppers until the skins are black. Remove promptly from the oven. Using tongs, remove the peppers and place them in a large heatproof bowl. Cover with plastic wrap and set aside.
- In a big pot, melt butter over medium-high heat and add onion. Sauté the onions for 5 to 6 minutes, stirring often. Add the celery and potato next, sautéing until the potatoes are soft. Add in carrots and cook until tender.
- Add corn, minced chicken, chicken broth, cream, bay leaves, oregano, cumin and salt and pepper. Stir to combine.
- Remove the plastic wrap and peel off the skin of poblano peppers. Discard the skins and chop the poblano peppers, add to the soup.
- Simmer the soup for 15 minutes.
- Serve soup with freshly squeezed lime and shredded cheddar cheese.