How To Make Roasted Poblano Chicken And Corn Chowder
Video Stats
Recipe Overview
Overview
This Roasted Poblano Chicken and Corn Chowder is a delightful dish that brings warmth and comfort, especially on chilly days. The combination of roasted poblano peppers and sweet corn creates a rich flavor profile that is both satisfying and inviting. The use of heavy cream adds a luxurious texture, making each spoonful feel indulgent.
The preparation is straightforward, starting with sautéing onions and garlic in butter, which lays a flavorful foundation for the chowder. Adding flour helps thicken the soup, while the broth and cream create a luscious base. The addition of pre-cooked chicken and corn makes this recipe not only quick but also a great way to use leftovers.
As the chowder simmers, the flavors deepen, and the aroma fills the kitchen, making it hard to resist a taste before serving. This dish is perfect for family gatherings or a cozy night in, and it pairs wonderfully with crusty bread or tortilla chips for dipping. Whether you’re looking for a comforting meal or a new favorite recipe, this chowder is sure to impress.
Recipe Details
Steps & Tips
Add a little bit of oil and 4 tablespoons of butter to a pan over medium heat and allow the butter to melt.
Add one small onion and four roasted peeled and chopped poblano chilies, mix and sauté for 3 minutes.
Add two minced garlic cloves and cook for another minute.
Sprinkle in flour, mix it in, and allow it to cook for a minute.
Whisk in one cup of broth, breaking down the flour.
Add two cups of heavy cream and mix it all together.
Bring the mixture to a simmer and set it aside.
Tip: Mix the heavy cream in as you're pouring to ensure a smooth consistency.
In another pot over medium-high heat, add potatoes, spices, and four cups of broth, then bring to a boil.
Once boiling, add pre-cooked chicken and corn, mix, and allow to cook for 15 minutes.
Tip: Check your potatoes after 10 minutes to ensure they are nice and soft.
After 10 minutes, check that the potatoes are cooked and soft.
Add the chowder base to the pot and mix it in.
Bring the chowder to a simmer.
Tip: Taste the chowder for salt and adjust as needed before serving.
Reduce the heat to medium-low and allow to simmer for 5 more minutes.
Serve the roasted poblano chicken and corn chowder.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Roasting poblano peppers enhances their flavor, adding a smoky depth to the chowder.
- •Using pre-cooked chicken saves time and makes this recipe quicker to prepare.
- •Heavy cream gives the chowder its rich and creamy texture, making it comforting for cold days.
- •Simmering the chowder allows the flavors to meld together beautifully.
