Flavorful Poblano Chicken Corn Chowder

Ingredients

- 3 tablespoons butter
- 1 large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups frozen corn
- 2 poblano chiles, roasted, peeled, and diced
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 2 limes, juiced
- 1/4 cup cilantro, chopped

Instructions

1. Prepare the Base:
- In a large pot over medium heat, melt the butter until it begins to bubble.
- Add the diced onion and celery, sauté until soft, about 5 minutes.
- Stir in the minced garlic, cooking for an additional 30 seconds until fragrant.

2. Build the Chowder:
- Add the diced potatoes and chicken stock to the pot. Increase the heat to bring the mixture to a boil.
- Lower the heat to a simmer, cover, and cook for about 15 minutes, or until the potatoes are fork-tender.

3. Season and Add Ingredients:
- Stir in the ground cumin, dried oregano, kosher salt, and black pepper.
- Add the frozen corn and diced roasted poblano chiles, cooking until heated through, about 5 minutes.
- Gently mix in the shredded cooked chicken.

4. Finish the Chowder:
- Slowly pour in the heavy cream, stirring to combine.
- Simmer for an additional 5 minutes, allowing the flavors to meld.

5. Finalize and Serve:
- Remove the chowder from heat. Stir in the lime juice and chopped cilantro.
- Adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with additional cilantro if desired.

Preparation & Cooking Times

Preparation Time:
PT15M
15 minutes

Cooking Time:
PT35M
35 minutes

Total Time

PT50M
50 minutes

Type of Dish

Dinner

Keywords

Poblano, Chicken, Corn Chowder, Comfort Food, Creamy Soup, Mexican-Inspired Dish, Easy Dinner, Family Meal, Gluten-Free Soup, Cilantro

Recipe Yield

Feeds 4 adults

Calories

Total: 2800 calories

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