Introduction to Poblano Chicken Chowder
Poblano Chicken Chowder is a hearty, flavorful soup that blends tender chicken with the mild heat of roasted poblano peppers. Creamy and comforting, it’s perfect for chilly days or when you crave a filling meal in a bowl. The unique combination of smoky poblanos, sweet corn, and savory broth makes this chowder stand out. Ready to make your own? Let’s dive into the recipe!
Key Ingredients for Poblano Chicken Chowder Soup Recipe
To create a rich and flavorful Poblano Chicken Chowder, you’ll need a balanced mix of ingredients that enhance each other’s flavors. Here’s a breakdown of the key components:
Poblano Peppers:
These mild, slightly smoky peppers are the star of the dish. They provide just the right amount of heat without overpowering the soup. Roasting them enhances their flavor and adds a subtle sweetness.
Chicken:
Boneless, skinless chicken breasts or thighs work best. Thighs tend to be juicier and add more richness, but breasts offer a leaner option. The chicken should be cooked until tender and shredded or diced into bite-sized pieces.
Broth:
Chicken broth is the base of the soup. Opt for a good-quality, low-sodium broth to control the saltiness. You can also use homemade broth for a richer flavor. This forms the foundation for a savory, well-seasoned chowder.
Heavy Cream:
This adds the creamy, thick texture that defines a chowder. If you prefer a lighter option, you can substitute half-and-half, but the soup may not be as rich.
Corn:
Sweet corn kernels bring a burst of sweetness that complements the mild heat of the poblano peppers. Fresh or frozen corn works well in this recipe.
Onions and Garlic:
These aromatics form the flavor base of the soup, giving it depth and savoriness. Yellow onions are ideal, and fresh garlic adds a slight pungency that balances the creaminess.
Potatoes:
Potatoes add body to the chowder and make it heartier. Russet or Yukon Gold potatoes are preferred for their starchiness, which helps thicken the soup naturally.
Seasonings:
Simple seasonings like cumin, salt, pepper, and a dash of chili powder help elevate the flavors. Cumin adds a warm, earthy note that pairs well with the smokiness of the poblanos.
Cheese (optional):
Some recipes incorporate cheese like cheddar or Monterey Jack for extra creaminess. This is optional, but it can make the chowder richer and more indulgent.
Preparation of the Poblano Peppers
Poblano peppers are the highlight of this chowder, and preparing them correctly is key to getting the best flavor. Roasting poblanos not only deepens their smoky taste but also makes it easier to remove their tough skin. Follow these steps to prepare them perfectly:
Roasting the Poblanos
Roasting brings out the natural smokiness of the peppers and softens their texture. Here are three methods you can use, depending on your kitchen setup:
Oven Broiling:
Place the poblanos on a baking sheet and position them under the broiler on high. Broil for 5-10 minutes, turning them occasionally, until the skins are blackened and blistered on all sides.
Gas Stove:
Hold each poblano directly over an open flame using tongs. Rotate them continuously until the skins are charred and evenly blistered. This method gives a more intense smoky flavor.
Grill:
Preheat your grill to high heat and place the poblanos directly on the grates. Turn them occasionally for about 10 minutes, ensuring the skin is charred all around.
Steaming the Poblanos
After roasting, you’ll need to steam the peppers to make it easier to peel off the skin. Transfer the roasted poblanos to a bowl, cover it tightly with plastic wrap, and let them sit for 10-15 minutes. The steam will loosen the skin, making peeling effortless.
Peeling the Skin
Once the poblanos have steamed and cooled enough to handle, use your fingers or a paper towel to gently rub off the charred skin. Avoid rinsing the peppers under water, as this can wash away some of the smoky flavor. It’s okay if small bits of skin remain—it adds to the rustic feel of the chowder.
Removing Seeds and Stems
Cut the peppers open lengthwise and remove the stems and seeds. Poblanos aren’t overly spicy, but removing the seeds ensures a milder flavor, which is ideal for chowder.
Chopping the Poblanos
After cleaning the peppers, chop them into bite-sized pieces. You want them small enough to blend into the soup while still providing occasional bites of roasted goodness.
Cooking the Chicken for the Soup
The chicken is a crucial component of your Poblano Chicken Chowder, providing protein and substance to the dish. To ensure your chicken is tender, flavorful, and complements the soup, follow these steps for optimal preparation:
Choosing the Right Chicken
For this recipe, boneless, skinless chicken breasts or thighs work best. Thighs are more flavorful and tender, while breasts provide a leaner option. Both options will work well, but thighs tend to stay juicier in soups, especially after simmering.
Seasoning the Chicken
Before cooking the chicken, it’s essential to season it to enhance its natural flavors. Lightly season both sides of the chicken with salt, pepper, and a bit of cumin. This simple seasoning adds depth to the chicken without overpowering the other flavors in the chowder.
Cooking Methods
There are several ways to cook the chicken for your chowder, depending on your preference for texture and convenience:
Sautéing:
Heat a tablespoon of oil or butter in a large skillet over medium heat. Add the seasoned chicken and cook for about 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes before shredding or chopping.
Poaching:
For a lighter, more delicate flavor, poaching is an excellent option. Place the seasoned chicken in a pot with enough chicken broth (or water) to cover it. Bring the liquid to a gentle simmer and cook for about 15-20 minutes, depending on the size of the pieces. Poaching keeps the chicken moist and tender, and you can use the poaching liquid to add extra flavor to the chowder.
Grilling (optional):
For an extra smoky flavor that complements the roasted poblanos, you can grill the chicken. Preheat your grill to medium heat and cook the chicken for 5-6 minutes on each side, until fully cooked. Grilling adds a nice char that can enhance the overall depth of the chowder.
Shredding or Dicing the Chicken
After cooking, let the chicken rest for about 5 minutes. This allows the juices to redistribute, keeping the meat tender. Depending on your preference, you can either shred the chicken using two forks or chop it into bite-sized cubes. Shredded chicken blends seamlessly into the chowder, while diced chicken provides heartier chunks for more texture.
Adding the Chicken to the Soup
Once your chowder base is ready (after sautéing vegetables and building the soup broth), add the shredded or diced chicken. Simmer the chicken in the soup for an additional 10-15 minutes to allow it to absorb the flavors of the broth and poblanos. The chicken will become tender and fully infused with the soup’s smokiness and spices.
Building the Base of the Chowder
The base of your Poblano Chicken Chowder is what gives the soup its signature creamy and rich texture. This step combines the essential ingredients—broth, cream, and seasonings—into a smooth, flavorful foundation that will carry the roasted poblano peppers, chicken, and vegetables. Here’s how to build the perfect base for your chowder:
Sautéing the Aromatics
The first step in creating a flavorful base is sautéing the aromatics—onions, garlic, and, optionally, celery. These ingredients form the flavor backbone of the soup, adding depth and richness.
Onions:
Dice one medium yellow onion. In a large pot or Dutch oven, heat 1-2 tablespoons of oil or butter over medium heat. Add the diced onions and sauté until they turn soft and translucent, about 5-7 minutes.
Garlic:
Mince 3-4 cloves of garlic and add them to the pot with the onions. Stir frequently for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Optional Aromatics:
You can also add diced celery or bell peppers for extra flavor and texture. Sauté them with the onions until they soften.
Creating a Roux (Optional)
For a thicker chowder, you can make a roux to help bind the liquid and give the chowder a velvety texture. After sautéing the aromatics, sprinkle 2-3 tablespoons of all-purpose flour over the onions and garlic. Stir constantly, cooking the flour for about 2-3 minutes. The roux should take on a light golden color but should not brown. This step will thicken the chowder and give it a smooth consistency. If you prefer a lighter chowder, you can skip the roux and rely on the potatoes and cream for thickening.
Adding the Broth
The next step is incorporating the broth, which forms the liquid base of the chowder. Slowly pour in 4-5 cups of chicken broth while stirring continuously to ensure the roux dissolves evenly. If you didn’t make a roux, simply pour in the broth over the sautéed vegetables. If you poached your chicken earlier, you can use the poaching liquid as part of the broth to add extra flavor. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors of the onions, garlic, and broth to meld.
Adding Potatoes for Texture
Potatoes are essential for thickening the chowder naturally and adding a hearty element. Peel and dice 2-3 medium russet or Yukon Gold potatoes into small cubes. Add the potatoes to the simmering broth. Let them cook for about 15-20 minutes, or until they are tender. As they cook, they release starch, which thickens the soup. Some of the potatoes may break down into the broth, adding to the creamy texture. If you prefer an even thicker chowder, you can mash some of the cooked potatoes directly in the pot.
Incorporating Cream for Richness
Once the broth and potatoes are cooked, it’s time to add the creamy element that transforms the soup into a chowder. Stir in 1-1.5 cups of heavy cream or half-and-half. Heavy cream will give you a richer, silkier texture, while half-and-half provides a lighter but still creamy consistency. Add it slowly while stirring to avoid curdling.
Simmering and Adjusting Seasonings
After adding the cream, bring the soup back to a gentle simmer. You don’t want it to boil, as this could cause the cream to separate. Let it simmer on low heat for another 5-10 minutes to allow the cream to incorporate fully into the broth. Taste the chowder and adjust the seasoning. Add salt and pepper as needed. You can also add a pinch of cumin for extra warmth or a dash of chili powder for a subtle kick. Don’t be afraid to tweak the seasonings to match your taste preferences.
Optional: Blending for Smoothness
If you prefer a smoother chowder, you can blend a portion of the soup. Use an immersion blender to blend about half of the soup directly in the pot, leaving some chunks of potatoes and vegetables for texture. Alternatively, you can transfer a few cups of the soup to a blender, blend until smooth, and then stir it back into the pot.
Adding Vegetables and Aromatics
Incorporating a variety of vegetables and aromatics into your Poblano Chicken Chowder adds layers of flavor and texture that elevate the soup. The combination of sweet corn, onions, garlic, and other ingredients brings balance to the richness of the broth and cream, while enhancing the smoky notes from the roasted poblano peppers. Here’s how to add these essential components:
Onions
Onions are the backbone of most soups, providing a savory depth to the flavor. You’ve already sautéed the onions as part of the base, but their continued simmering in the broth ensures they melt into the soup, adding subtle sweetness. Use a yellow or white onion, diced into small pieces. Sauté it with garlic in oil or butter at the beginning, as outlined in the earlier steps. The onion should be translucent and soft before moving to the next ingredients.
Garlic
Garlic is another key aromatic that enhances the soup’s flavor. It brings a hint of pungency that complements the mild heat of the poblano peppers and the richness of the cream. Add 3-4 minced garlic cloves to the pot after the onions are softened. Garlic doesn’t take long to cook—about 1 minute is enough to release its flavor without burning it. Stir frequently to prevent it from browning, which can make it bitter.
Corn
Corn adds sweetness and texture to the chowder. Its natural sweetness contrasts beautifully with the smoky poblanos and creamy broth, creating a well-balanced flavor profile. Use fresh, frozen, or canned corn kernels, depending on what’s available. If using fresh corn, you can scrape the kernels off the cob and even add the cobs to the broth for extra flavor while simmering, then discard them before serving. Add about 1.5-2 cups of corn to the soup after the potatoes have begun cooking, and let the corn simmer until it’s tender, about 10-15 minutes.
Potatoes
Potatoes are already in the soup to help thicken the chowder, but their importance can’t be overstated. As they simmer, they soften and break down slightly, contributing to the creamy texture while also providing hearty bites. Yukon Gold or Russet potatoes are ideal for this chowder because they are starchy and add to the thickness.Peel and dice 2-3 medium potatoes into small cubes before adding them to the soup. Allow them to cook until tender, around 20 minutes.
Bell Peppers (Optional)
While not traditional in all versions of this chowder, adding diced red or yellow bell peppers can provide a mild sweetness and extra color, balancing out the heat of the poblano peppers. Dice 1 red or yellow bell pepper and add it to the pot along with the onions and garlic during the sautéing phase. Cook them until softened, about 5 minutes.
Cilantro (Optional)
Fresh cilantro can be added toward the end of the cooking process or as a garnish. Its fresh, citrusy flavor brightens up the rich and creamy chowder, giving it a fresh finish. Chop about 1/4 cup of fresh cilantro and stir it into the chowder in the last few minutes of cooking, or use it as a garnish when serving.
Other Vegetables (Optional)
Depending on your preference, you can add other vegetables to customize your chowder further:
- Carrots: Diced carrots add sweetness and color. Add them early in the cooking process so they have time to soften.
- Celery: Celery brings an extra layer of flavor and adds to the aromatic base. Sauté it with the onions and garlic at the beginning.
Simmering for Flavor Infusion
After all the vegetables are added, allow the soup to simmer for at least 15-20 minutes. This simmering allows the flavors of the vegetables, broth, and aromatics to meld together. The corn and potatoes will soften and absorb the flavors from the broth, while the poblanos release their smokiness into the soup.
Balancing Flavors with Seasonings
As the vegetables cook, taste the soup and adjust the seasoning as necessary. You may need to add more salt, pepper, or cumin to enhance the flavors. Adding a dash of chili powder or paprika can introduce a subtle heat that pairs well with the poblanos and gives the soup an extra kick. You can also squeeze a bit of lime juice into the soup to brighten the flavors, especially if you’ve added cilantro as a garnish.
Simmering the Soup to Perfection
Simmering is a critical step in developing the full flavor of your Poblano Chicken Chowder. Once all the key ingredients—chicken, roasted poblanos, broth, vegetables, and cream—are combined, it’s time to let the chowder simmer gently. This allows the flavors to meld, thicken the soup naturally, and tenderize the vegetables and chicken. Here’s how to ensure you simmer the soup to perfection:
Bringing the Soup to a Simmer
After you’ve added the broth, cream, and vegetables, bring the soup to a gentle simmer. This is the stage right before boiling, where small bubbles rise slowly to the surface but the liquid isn’t rolling. A slow simmer is ideal for chowder because it allows the ingredients to release their flavors without overcooking or breaking apart. Turn the heat to medium-high to bring the soup up to a simmer. Once you see small bubbles forming, reduce the heat to medium-low to maintain the simmer.
Simmer Time for Flavor Infusion
Simmering is where the magic happens. As the soup simmers, the roasted poblanos infuse the broth with their smoky, mildly spicy flavor, while the cream and broth work together to create a rich, velvety texture. The key is patience—simmer the chowder for about 20-30 minutes, which is enough time for the flavors to develop fully. Be sure to stir the soup occasionally to prevent sticking or scorching on the bottom of the pot. Keep the lid slightly ajar if you want to reduce the liquid and thicken the soup, but if you prefer a lighter texture, cover the pot fully to retain the moisture.
Softening the Vegetables
During the simmering process, the vegetables—especially the potatoes and corn—will soften and release their natural sweetness into the broth. The starch from the potatoes helps to naturally thicken the chowder, giving it a luxurious, creamy consistency. After about 15-20 minutes of simmering, check the potatoes with a fork. They should be soft but not falling apart. If they still feel firm, continue to simmer for another 5-10 minutes. The corn should also become tender, releasing a subtle sweetness that balances the smoky poblanos.
Thickening the Chowder
Chowder should be thick and hearty, but not overly dense. The combination of potatoes, cream, and a roux (if used) will naturally thicken the soup during the simmering process. If you prefer a thicker consistency, you can use one of the following methods to adjust the texture:
Mashing Some Potatoes:
Use a potato masher or the back of a spoon to mash some of the cooked potatoes directly in the pot. This releases more starch into the broth and thickens the chowder without needing additional ingredients.
Adding a Slurry:
If you want to thicken the chowder further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering soup and cook for another 5 minutes, allowing it to thicken as it cooks.
Incorporating the Chicken
If you haven’t already added the cooked chicken, now is the time to stir it in. The chicken should be fully cooked before adding it to the chowder, whether you sautéed, grilled, or poached it. By adding it at this stage, the chicken absorbs the smoky, creamy flavors of the soup without becoming overcooked. Stir the shredded or diced chicken into the chowder and let it simmer for another 10 minutes. This allows the chicken to reheat and soak in the flavors, while also ensuring the soup is well-integrated.
Checking and Adjusting Seasonings
As the soup simmers, the flavors become more concentrated. It’s important to taste the soup as it nears the end of its simmering time to adjust the seasonings.
- Salt and Pepper: The broth, cream, and vegetables may dilute the initial seasonings. Add more salt and pepper if needed to bring out the full depth of the flavors.
- Cumin and Chili Powder: If you want to enhance the warmth and spiciness, add an extra pinch of cumin or chili powder. These spices complement the roasted poblanos and chicken perfectly, giving the chowder a more robust flavor profile.
- Lime Juice (Optional): For a bright, fresh contrast to the creamy, smoky base, squeeze in a bit of lime juice at the end of simmering. This adds a zesty finish that lifts the richness of the chowder.
Final Texture Check
Before serving, take one last look at the texture of the chowder. If it’s too thick, you can thin it out by adding a little more broth or cream. If it’s too thin, let it simmer uncovered for another 5-10 minutes to reduce the liquid and thicken it up.
Letting the Soup Rest
Once the chowder has simmered and the flavors are well-developed, remove it from the heat and let it rest for 5-10 minutes. This resting time allows the ingredients to settle and the flavors to intensify slightly. The soup will also thicken a bit more as it cools.
Serving Suggestions and Garnishes
Serving your Poblano Chicken Chowder with the right accompaniments enhances the dining experience and adds to the overall appeal of this delicious dish. Here are some serving suggestions and garnishes that complement the flavors of the chowder:
Choosing the Right Bowls
Presentation matters, especially for a comforting dish like chowder. Use shallow, wide bowls or rustic soup bowls to serve the chowder. This allows the beautiful colors and textures of the ingredients to shine. Additionally, using warmed bowls can help keep the chowder at the ideal temperature for longer.
Garnishes to Enhance Flavor and Presentation
Adding garnishes not only enhances the visual appeal but also contributes additional flavors and textures. Here are some great options to consider:
Fresh Herbs:
Chopped fresh herbs like cilantro or parsley add a burst of color and a fresh, aromatic flavor. Sprinkle a tablespoon of fresh herbs on top of each bowl just before serving to brighten the dish.
Lime Wedges:
Serve lime wedges on the side. A squeeze of fresh lime juice just before eating can brighten the chowder’s flavors, complementing the smoky poblanos beautifully.
Sour Cream or Greek Yogurt:
A dollop of sour cream or Greek yogurt adds creaminess and a tangy contrast to the chowder. This is especially nice for those who enjoy a richer texture.
Avocado Slices:
Slices of creamy avocado can be added for a rich texture and a boost of healthy fats. They pair well with the flavors of the soup and provide a nice visual contrast.
Shredded Cheese:
A sprinkle of shredded cheese—such as Monterey Jack, cheddar, or even queso fresco—adds a delicious, melty touch. The cheese can be added on top of the chowder just before serving, allowing it to slightly melt into the warm soup.
Accompaniments and Side Dishes
Consider serving your chowder with complementary side dishes that enhance the meal:
Crusty Bread:
A loaf of fresh crusty bread or sourdough is perfect for dipping into the chowder. The bread can soak up the creamy broth, adding a satisfying element to the meal. You can also serve warm dinner rolls or breadsticks as an alternative.
Cornbread:
The slight sweetness of cornbread pairs exceptionally well with the savory flavors of the chowder. You can serve it warm with butter on the side for an extra treat.
Salad:
A light green salad with a citrus vinaigrette can balance the richness of the chowder. The crispness of fresh greens provides a nice contrast and adds freshness to the meal.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The chowder can last for up to 3-4 days. When reheating, add a splash of broth or cream to restore the consistency, as the chowder may thicken in the fridge. Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through.
Freezing Options
If you want to prepare the chowder in advance, it can be frozen, although it’s best to do so before adding cream. Allow the chowder to cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat on the stove. Once heated, stir in the cream to finish.
Enjoying the Chowder
Encourage your guests or family to customize their bowls with garnishes according to their preferences. This makes for a more interactive meal and allows everyone to enjoy the chowder in their own unique way. The smoky, creamy flavors of the Poblano Chicken Chowder are sure to delight, making it a comforting dish perfect for gatherings or cozy dinners at home.
Tips for Customization and Variations
One of the best aspects of a Poblano Chicken Chowder is its versatility. You can easily modify the recipe to cater to different dietary preferences, ingredient availability, or personal taste. Here are several tips for customizing and creating variations of your chowder:
Protein Alternatives
While chicken is the star protein in this chowder, you can substitute it with other options to suit your preferences:
Turkey:
Cooked turkey can be used instead of chicken. It works well, especially if you have leftovers from a holiday meal.
Shredded Pork:
Use shredded pork (like carnitas) for a richer flavor. The savory notes of the pork complement the smoky poblano well.
Vegetarian Option:
For a vegetarian version, omit the meat and replace it with extra vegetables, such as zucchini, mushrooms, or even chickpeas for added protein.
Vegetable Substitutions
Feel free to adjust the vegetables based on your taste or what you have on hand:
Sweet Potatoes:
Substitute regular potatoes with sweet potatoes for a sweeter flavor and added nutrients. The color will also enhance the visual appeal of the chowder.
Other Peppers:
Besides poblanos, you can use bell peppers or Anaheim peppers for different flavor profiles. If you like it spicier, try jalapeños or serranos.
Spinach or Kale:
Stir in some fresh spinach or kale at the end of cooking for added greens. These leafy vegetables wilt quickly and add nutrients without overwhelming the dish.
Different Broth Options
The broth you choose can significantly affect the overall flavor of the chowder:
Vegetable Broth:
For a vegetarian or lighter option, use vegetable broth. It will still provide a robust flavor without the richness of chicken broth.
Homemade Broth:
If you have the time, consider making your own broth using chicken bones or vegetable scraps. This homemade version can elevate the flavors and create a more personalized chowder.
Spice Levels
Customize the heat level of your chowder according to your preference:
Increase Heat:
Add more roasted poblanos or include spicy peppers like serranos or jalapeños for extra heat. You can also incorporate cayenne pepper or red pepper flakes to the base of the chowder.
Decrease Heat:
If you prefer a milder chowder, use fewer poblanos or remove the seeds and membranes before adding them, as these parts contain most of the heat.
Creaminess Factor
Adjust the creaminess of your chowder based on your dietary needs or preferences:
Lower Fat Options:
Replace heavy cream with half-and-half or whole milk for a lighter chowder. You can also use unsweetened almond milk or coconut milk for a dairy-free version, though this may slightly alter the flavor.
Thicker Consistency:
For a thicker chowder without adding more cream, you can purée a portion of the soup or use instant potato flakes to thicken it.
Herbs and Seasonings
Change the flavor profile by experimenting with different herbs and seasonings:
Add Fresh Herbs:
In addition to cilantro, consider using fresh thyme, dill, or even oregano to add depth to the chowder. These can be added during the simmering process for flavor infusion.
Spices:
Incorporate spices like smoked paprika or taco seasoning for a different twist that complements the smoky flavor of the poblano peppers.
Serving Style
Present your chowder in unique ways to keep it exciting:
Chowder Bar:
Set up a chowder bar with various toppings, such as shredded cheese, sour cream, diced avocado, fresh herbs, and lime wedges, allowing guests to customize their bowls.
Chowder in Bread Bowls:
For a fun serving style, hollow out bread rolls and serve the chowder inside them. This adds a delightful texture and allows diners to enjoy the bread after finishing the soup.
Storing and Reheating
If you’re making adjustments and have leftovers, proper storage and reheating are essential:
Proper Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe containers.
Reheating Tips:
When reheating, do so gently over low heat to avoid curdling the cream. If the chowder has thickened too much, add a little broth or milk to reach your desired consistency.
Conclusion
In conclusion, Poblano Chicken Chowder is a versatile and comforting dish that combines rich flavors and hearty ingredients, making it perfect for any meal. With its base of smoky roasted poblanos, tender chicken, and creamy texture, this chowder can easily be customized to suit your tastes or dietary needs. Whether you enjoy it as a warm bowl on a chilly evening or as a centerpiece at a gathering, this chowder is sure to impress. Experiment with various proteins, vegetables, and garnishes to make it your own, and savor the delightful flavors that come together in this delicious, satisfying soup.
FAQS
Poblano Chicken Chowder Soup Recipe
Ingredients
- 4 Poblano Peppers
- 3 slices Bacon diced small
- 1 small Onion diced small
- 3 cloves Garlic minced
- 2 Bay Leaves
- 1/3 cup Corn Meal
- 1 tbsp. Olive Oil
- 8 cups Chicken Stock
- 8 oz. Cream Cheese softened
- 2 large Potatoes cubed
- 1 1/2 cups Corn Kernels
- 2 cups Shredded Chicken precook
Instructions
- Start by prepping the poblano peppers by roasting and charring the outside skins. You can do this over an open flame on a gas stove burner or using your broiler in the oven. See specific details in the article above on how to roast and char the peppers. Let them rest in a bag and steam before peeling. Prep the soup base while you let them sit.
- In a large pot, add the diced raw bacon and sauté over medium low heat for 5 minutes.
- Add in the onion and cook until translucent and fragrant, above 5 more minutes. Then add in the garlic and bay leaves.
- To this mixture, add in the olive oil and combine. Then sprinkle the cornmeal over the bacon and onions and allow them to be fully coated. Stir to combine and let it sit about 30-60 seconds.
- Slowly begin to add the chicken stock. Start with 1/4 cup and stir to combine and allow the cornmeal to thicken and bubble slightly. Then slowly add in more stock and stir between each addition. Once a few cups of stock have been added, pour in the remaining amount and bring the mixture up to a simmer.
- While the soup stock is simmering, peel the poblano pepper skins and use a pairing knife to remove the stems and seeds.
- Place the poblano peppers and the softened cream cheese into the soup pot and turn off the heat. Let it sit 10 to 15 minutes.
- With the heat off, carefully use an immersion blender to fully blend everything together (you can remove the bay leaves first). If using a traditional blender, carefully transfer small amounts and blend carefully until everything is smooth.
- Once the soup base is fully blended, return it to the heat and bring it back up to a slow simmer. Taste test and add salt and pepper.
- Carefully add in the corn kernels, shredded chicken, and diced potato. Allow the soup to simmer with a lid partially covering the top over low heat for 30 minutes. The potatoes should be fork tender and soft before serving.
- Serve the soup with crispy tortilla strips, Mexican crema or sour cream, and fresh cilantro if desired.