This roasted poblano chicken corn chowder is a good soup to serve when you want a warm soup that' filling and healthy. It's a new soup to enjoy and here's the recipe to try.
4mediumpoblano pepper - cleaned, halved and de-seeded
3tablespoonsbutter
1largeyellow onion - chopped
2smallcelery stalks - cleaned and chopped
1largepotato - washed and diced
1largecarrot - peeled and diced
2cupscorn - fresh or frozen
2breastsground chicken (minced chicken)
7cupschicken stock (chicken broth or chicken bouillon)
¼cupheavy cream (also called thickened cream)
2smallbay leaf (bay leaves)
1teaspoondried oregano
2teaspoonscumin
1pinchground black pepper - to taste
1pinchsalt
2mediumlime - sliced
1cupcheddar 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.