Get ready to tantalize your taste buds with the ultimate comfort food that'll transport you straight to the heart of Mexican cuisine! This Roasted Poblano Chicken and Corn Chowder is not just a soup – it's a flavor explosion that combines smoky roasted peppers, tender chicken, and creamy goodness in one irresistible bowl. Whether you're looking to warm up on a chilly evening or impress your dinner guests with a restaurant-worthy dish, this recipe is about to become your new culinary obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 roasted poblano peppers, chopped
- 2 cups cooked chicken, shredded
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Place whole poblano peppers on a baking sheet lined with aluminum foil. Roast for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove roasted poblanos from oven and immediately place in a sealed plastic bag or covered bowl. Let steam for 10 minutes to help loosen the skin.
- Carefully peel the charred skin off the poblano peppers, remove seeds, and chop into small pieces. Set aside.
- In a large heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Pour in chicken broth and add shredded chicken, corn kernels, and chopped roasted poblano peppers. Bring the mixture to a simmer.
- Reduce heat to low and let the chowder simmer for 15-20 minutes to allow flavors to meld together.
- Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Remove from heat and let stand for 2-3 minutes before serving. The chowder will thicken slightly as it cools.
- Ladle into bowls and garnish with optional toppings like chopped cilantro, green onions, or a dollop of sour cream if desired.
Tips
- Roasting Poblano Peppers: The key to incredible flavor is proper roasting. Make sure to char the peppers completely, allowing the skin to blister and blacken. The steaming method after roasting helps easily remove the tough outer skin.
- Chicken Selection: For the most tender results, use leftover rotisserie chicken or freshly shredded chicken breast. If using raw chicken, cook and shred it before adding to the chowder.
- Cream Consistency: Add the heavy cream at the end of cooking and avoid boiling to prevent separation. Simmer gently to maintain a smooth, creamy texture.
- Flavor Boosting: For an extra depth of flavor, consider adding a pinch of cumin or smoked paprika when sautéing the onions and garlic.
- Make-Ahead Friendly: This chowder tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and develop overnight.
- Customization: Feel free to adjust the heat level by using more or fewer roasted poblano peppers. You can also add a dash of hot sauce for extra kick.
- Garnish Generously: The optional toppings aren't just for show – fresh cilantro, green onions, or a dollop of sour cream can elevate the entire dish.
Nutrition Facts
Calories: 440kcal
Carbohydrates: 34g
Protein: 37g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 80mg
