Poblano Chicken and Corn Chowder
Easy and impressive poblano corn chowder has serious comfort food power. Gather your ingredients and be ready to gather the praises that will be heaped on you when folks dunk a spoon into a big bowl of this flavorful chicken, corn, and potato chowder with a hint of heat from roasted poblano chiles.
Foto: Barefeet In The KitchenIngredients
- 1 tablespoon butter
- 1 large onion (chopped small, about 1½ cups)
- 1 cup celery, sliced thin
- 4 cloves garlic, minced
- 4 cups Yukon potatoes (peeled and cut into ½ inch pieces)
- 6 cups chicken stock
- 1 teaspoon ground cumin
- ¾ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups frozen corn, thawed (or about 4 large ears of corn, kernels removed)
- 4 roasted poblano chiles or hatch green chiles (chopped small, about 1 cup )
- 3 cups cooked chicken (chopped into 1-inch pieces)
- 1 cup heavy cream
- 3 fresh limes (for serving)
- fresh cilantro (for serving)
Steps
Melt the butter in a large pot or dutch oven over medium-high heat. Add the onion, celery, and garlic. 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 the heat and bring to a boil. Reduce the heat to a simmer and cook for 5-8 minutes, just until the potatoes can be easily pierced with a fork.
Add corn, poblanos, and chicken to the pot and simmer an additional 3-5 minutes, until warm.
Stir in the cream. Taste and adjust salt and pepper as needed. Remove from the heat and add the juice of one lime.
Scoop into bowls and sprinkle with cilantro. Serve with additional lime wedges, if desired.
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