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poblano chicken chowder

(7 ratings)
6Bairfeet avatar
Blue Ribbon Recipe by
Karen Hambrick
@6Bairfeet
Clarksville, TN

Poblanos are my new favorite pepper!! I'm not a big fan of green peppers because of their strong flavor. Too overpowering for me. These are just right. Handle it with a little more care like you would a jalapeno when cutting and dicing. The pepper itself is not very spicy but the ribs and seeds carry some heat. My mom, who does not like things spicy, loves this chowder and did not sense any heat.

Blue Ribbon Recipe

This poblano chicken chowder is thick and creamy with a wonderful mix of flavors. Poblanos, along with cumin and cilantro, give this a distinct Southwest flavor. Corn is sweet compared to the savory chicken and peppers. To make things easy, a rotisserie chicken can be used. The chicken and heavy cream make a bowl hearty. This can be a meal on its own or served alongside tacos. It makes a lot, so you'll have enough to feed a crowd or for leftovers.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 10 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For poblano chicken chowder

  • 1/4 c
    olive oil
  • 3 lg
    carrots, peeled and diced
  • 1 lg
    onions, diced
  • 5 stalk
    celery, diced
  • 1/8 c
    minced garlic
  • 2 - 3 sm
    poblano peppers, seeded and diced
  • 1 tsp
    salt
  • 1/2 tsp
    white or black pepper
  • 1 tsp
    cumin
  • 1 tsp
    dried thyme
  • 1 Tbsp
    chicken bouillon granules
  • 96 oz
    chicken broth
  • 1/2 bunch
    cilantro, minced
  • 3-4 c
    chicken, cooked and cut in bite-sized pieces
  • 1 1/2 c
    frozen corn
  • 1/2 c
    unsalted butter
  • 3/4 c
    all-purpose flour
  • 1 c
    heavy cream
  • 1/2 tsp
    hot sauce, or more to taste

How To Make poblano chicken chowder

  • Saute carrots, onions, celery, garlic, peppers, and seasonings.
    1
    In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.
  • Stir in chicken bouillon, chicken broth, and cilantro.
    2
    Stir in chicken bouillon. Then add chicken broth and cilantro. Cook for 10-12 minutes.
  • Add cubed chicken.
    3
    Add cubed cooked chicken.
  • Add frozen corn.
    4
    Add frozen corn and bring it to a simmer.
  • Add flour to melted butter.
    5
    While the chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for 3-4 minutes to cook the flour, but do not let it brown.
  • Add some of the stock to the butter and flour roux.
    6
    Ladle 1 cup of the hot liquid from the chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky.
  • Add roux to the soup.
    7
    Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 10-15 minutes to allow the chowder to thicken.
  • Remove from heat and add cream.
    8
    Remove from heat and add the cream.
  • Add hot sauce.
    9
    Then add the hot sauce and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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