You’ve probably noticed that I’m a big fan of hearty, creamy chowder-style soups. Honestly, I think almost any soup can be improved by adding some cream, although that’s probably not the best practice when it comes to my waistline. But that didn’t stop me from having seconds of this Roasted Poblano Chicken and Corn Chowder.
This chowder features chicken and roasted poblano peppers, along with classic chowder ingredients like potatoes and corn.
The amount of poblanos you use (as well as the number of seeds you leave in them) will directly correlate to the spiciness level of your soup, so if you don’t tolerate spicy foods, start with one pepper and remove all the seeds.
You can always roast a second poblano and add it to the soup later if it’s not spicy enough for you. My family loves spicy food, and two poblanos with a few seeds is just right for us–spicy but not overwhelming.
Black beans are also a great addition to this satisfying soup, and if you don’t have poblanos handy, us a few jalapenos instead.Print
- 2 medium poblano peppers
- 1-2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 1/4 cups chicken broth, divided
- 2 cups peeled, diced potatoes
- 2 cups cooked, shredded chicken
- 2 cups frozen corn, thawed
- 2 cups half and half or light cream
- 4 tablespoons flour
- 1/2 cup sour cream
- 4-6 slices bacon, cooked crisp and crumbled
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
Optional garnishesAdditional bacon
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
- Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
- In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
- Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
- Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.
- Serving Size: 6
Who Dished It Up First: This is an original recipe.