Roasted Poblano Chicken Corn Chowder
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.
Equipment
Large stockpot or Dutch oven
Rimmed baking sheet (sheet pan)
Instant-read thermometer
Large heatproof bowl with plastic wrap
Sharp chef's knife
Cutting Board
Wooden spoon or silicone spatula
Aluminium foil
Ingredients
- 4 medium poblano peppers - halved and de-seeded
3 tablespoons butter - 45g
1 large yellow onion - chopped
2 small celery stalks - cleaned and chopped
1 large potatoes - washed and diced, about 250g
1 large carrot - peeled and diced
2 cups corn - fresh or frozen, 300g
1 lb ground chicken - minced chicken, 450g
7 cups chicken stock - chicken broth or chicken bouillon, 1.65L
¼ cup heavy cream - also called thickened cream, 60ml- 2 pieces bay leaves
1 teaspoon dried oregano
2 teaspoons cumin - ground
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
2 medium limes - cut into wedges, for serving
1 cup cheddar cheese - shredded, 115g
Instructions
- Set an oven rack about 6 inches from the broiler element and preheat the broiler to high (500°F / 260°C). Line a rimmed baking sheet with aluminium foil. Place the poblano halves skin side up on the baking sheet and press them flat with your hands. Broil for 8 to 12 minutes, rotating the pan halfway through, until the skins are fully blackened and blistered. Remove promptly from the oven. Using tongs, transfer the peppers to a large heatproof bowl. Cover with plastic wrap and set aside.4 medium poblano peppers
- In a large stockpot or Dutch oven, melt the butter over medium-high heat. Add the onion and sauté for 5 to 6 minutes, stirring often, until softened and translucent. Add the celery and diced potato and cook for 6 to 8 minutes, stirring occasionally, until the potato pieces are just fork-tender. Add the carrot and cook for a further 3 to 4 minutes until slightly softened.3 tablespoons butter, 1 large yellow onion, 2 small celery stalks, 1 large potatoes, 1 large carrot
- Push the vegetables to one side of the pot. Add the ground chicken to the cleared space and break it into small pieces with a wooden spoon, stirring for 2 to 3 minutes until it begins to turn opaque. Add the corn, chicken broth, cream, bay leaves, oregano, ground cumin, salt, and pepper. Stir to combine.1 lb ground chicken, 2 cups corn, 7 cups chicken stock, 1/4 cup heavy cream, 2 pieces bay leaves, 1 teaspoon dried oregano, 2 teaspoons cumin, 1 pinch salt
- Remove the plastic wrap and peel off the skin of the poblano peppers. Discard the skins and chop the poblano peppers. Add them to the soup.4 medium poblano peppers
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the chicken is cooked through (165°F / 74°C) and the flavours have melded. Remove and discard the bay leaves.2 pieces bay leaves
- Ladle the chowder into bowls. Top each serving with shredded cheddar cheese and a squeeze of fresh lime juice. Serve with lime wedges on the side.1 cup cheddar cheese, 2 medium limes
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat, stirring often to prevent scorching. Add a splash of chicken broth if the chowder has thickened.
Freezer-friendly: Freeze without the cheese and lime garnish for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: The chowder tastes even better the next day as the smoky poblano and cumin flavours deepen overnight.
Substitution: Swap ground chicken for ground turkey at a 1:1 ratio. For a richer soup, use 1/2 cup heavy cream instead of 1/4 cup.
Pro tip: Don't rush the broiling — the poblano skins should be fully blackened and blistered, not just lightly charred. This is where all the smoky flavour comes from.
Nutrition
Serving: 1servingCalories: 305kcalCarbohydrates: 26gProtein: 18gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 71mgSodium: 385mgPotassium: 806mgFiber: 3gSugar: 7gVitamin A: 1803IUVitamin C: 53mgCalcium: 122mgIron: 2mg
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