Simple and impressive Poblano corn chowder has serious comfort food capabilities. Collect your ingredients and be ready to collect your compliments when people dip the spoons into a large bowl of this delicious chicken, corn and potato chowder and collect your compliments from the light heat from the roasted poblano peppers.
Potato Corn Chowder
In my opinion, chowder is the king of the soup world. You can cross almost anything, and there is no time of year that is unpopular. Today’s soup, though, is a particularly pleasant addition to the category.
The roasted poblano peppers add enough warmth to make you bite without being so rich that they are full of regrets. The chicken made it a satisfying meal!
Corn chowder with poblano
Don’t let the length of the list intimidate you: these are easy to find many items you may already have. To make this comfortable corn and poblano chowder you need the following ingredients:
- butter
- onion
- celery
- garlic
- Potato
- Chicken soup
- Ground cumin
- Dried oregano
- Kosher salt
- Black pepper
- Frozen corn
- Poblano Chili
- Cooked chicken
- Heavy cream
- lime
- coriander
Poblano Chicken Chowder
Melt the butter in a large pot or Dutch oven over medium heat. Add onion, celery and garlic to the pan. Cook, stirring frequently for 5-6 minutes until the onions begin to soften.
Add potatoes, chicken stock, cumin, oregano, salt and pepper to the pot. Increase heat and boil. Reduce heat to low heat and cook for 5-8 minutes until the potatoes are easily pierced with a fork.
Add corn, roasting pan and chicken to the pan and add for another 3-5 minutes, or until it’s warm.
Whisk the cream. Taste and adjust the salt and pepper as needed. Remove from the heat and add a lime juice.
Put the oop into a bowl and sprinkle with coriander. If needed, please eat with other lime wedges.
Looking for more tempting chowder recipes? We cover you with this creamy smoked salmon chowder filled with carrots, onions, celery, garlic, wine and a hint of bacon.
If the classic chowder is more speedy, did you know you can make a restaurant-quality chowder in less than 30 minutes? This is easier than you think!
And, if you want to add a bowl of chowder or soup a little, try these experienced oyster cookies. They also made great crumbs for the salad!
Serve: 8 Serve
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Melt the butter in a large pot or Dutch oven over medium heat. Add onion, celery and garlic. Cook, stirring frequently for 5-6 minutes until the onions begin to soften.
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Add potatoes, chicken stock, cumin, oregano, salt and pepper to the pot. Increase heat and boil. Reduce heat to low heat and cook for 5-8 minutes until the potatoes are easily pierced with a fork.
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Add corn, poblanos and chicken to the pan and add for another 3-5 minutes until warm.
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Whisk the cream. Taste and adjust the salt and pepper as needed. Remove from the heat and add a lime juice.
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Put the oop into a bowl and sprinkle with coriander. If needed, please eat with other lime wedges.
To rost Chili: Use metal tongs to place the chili on a gas flame or place it under the broiler. Once they are blackened, place them in a container with a lid and seal to steam. When cool to touch, remove the burnt part and discard it. Cut the pepper in half, remove the seeds, and cut into small pieces.
Calories: 381KCAL · carbohydrate: 36g · protein: 18g · Fatty: 20g · Saturated fat: 10g · Polyunsaturated fat: 2g · Monounsaturated fat: 6g · Trans fat: 1g · cholesterol: 80mg · sodium: 624mg · Potassium: 768mg · fiber: 4g · sugar: 8g · Vitamin A: 798IU · Vitamin C: 18mg · calcium: 55mg · iron: 2mg
