A rich and creamy, poblano chicken chowder soup that’s a perfect family meal to carry you through soup season and beyond.

A flavor packed and cozy chowder based soup recipe! This isn't hard to make but does have some prep work involved. Here's how to get started --

You will need diced onions, minced garlic, whole poblano peppers and corn. You can opt for frozen corn or fresh corn on the cob for this recipe. 

For the soup base I use bacon for flavor and fat. Cornmeal is used to help thicken this soup along with cream cheese, chicken stock, bay leaves, and pre cooked chicken. 

Begin this recipe by roasting the poblano pepper skins. You can do this over an open flame or under a broiler. 

The pepper skins should be charred fully and then place them into a plastic bag to sweat and rest while starting the rest of the soup. 

After they have rested, easily peel off the outside skins and remove the seeds and stems. They should look like this!

Start the soup base by cooking down the bacon and onions. Then add in the garlic and bay leaves. Mix in the cornmeal to form a paste.

Slowly pour in the stock and then add in the cream cheese and prepped poblano peppers. Allow it to cook before blending with an immersion blender until smooth. 

Bring the soup back up to a simmer and toss in the diced potatoes, corn, and the shredded chicken. Cook until the potatoes are tender.

Garnish the soup with cilantro and green onion and some Mexican crema (or use sour cream if preferred). 

Toss in some crispy tortilla strips too! Full recipe details are linked below and find more soup recipes too. Enjoy!