Poblano Chicken Chowder

Poblano chicken chowder made with roasted poblanos, chicken, and a creamy broth. A smoky, comforting soup perfect for any night.

Course dinner, Main Course, Soup

Cuisine American, Mexican

Keyword comfort food, creamy, one-pot, poblano chicken chowder, roasted poblano soup, smoky

Prep Time 20

Cook Time 1

Servings Servings

Calories 552kcal

Author Bon Appeteach

Ingredients

4 Poblano Peppers roasted, peeled, skins removed
3 slices Bacon diced small
1 small Onion diced small
3 cloves Garlic minced
1 tsp Smoky Paprika
1/2 tsp Salt to taste
1/2 tsp Black Pepper
2 Bay Leaves
1/2 tbsp Olive Oil
1/3 cup Corn Meal
8 cups Chicken Stock
8 oz. Cream Cheese softened
2 large Potatoes cubed small
1 1/2 cups Corn Kernels fresh or frozen
2 cups Shredded Chicken precooked

Instructions

Roast the poblano peppers over a gas burner or under the broiler, turning frequently, until the skins are fully blackened and blistered. Transfer to a sealed bag or covered bowl and let them steam for at least 15 minutes.
Add diced bacon to a large, cold pot and bring to medium-low heat. Cook for 5 minutes until the fat renders and the bacon begins to crisp.
Add the diced onion to the bacon and its fat. Cook for another 5 minutes, stirring occasionally, until the onion is soft, translucent, and starting to smell sweet. Add the minced garlic, bay leaves, and smoky paprika. Season with 1/2 teaspoon of salt and a few cracks of black pepper. Stir and cook for another minute, just until the garlic is fragrant.
Add the olive oil and stir to combine. Sprinkle the cornmeal evenly over the bacon and onion mixture, stirring to coat everything. Let it sit for about 30 to 60 seconds.
Begin adding chicken stock slowly, starting with 1/4 cup and stirring between each addition until the cornmeal is fully hydrated and smooth. Once a few cups are incorporated, add the remaining stock and bring to a gentle simmer. Simmer for 10 minutes.
Peel the skins off the rested poblano peppers. Remove the stems and seeds. Do not rinse.
Add the roasted poblanos and softened cream cheese to the pot. Turn off the heat and let it sit for 10 to 15 minutes.
Remove bay leaves. Blend completely smooth using an immersion blender or working in careful batches in a countertop blender.
Return to low heat and bring back to a gentle simmer. Taste and adjust salt and pepper.
Add corn kernels, shredded chicken, and cubed potatoes. Stir to combine. Cover with the lid slightly ajar and simmer on low for 30 minutes, until potatoes are fork tender.
Serve with tortilla strips, crema, and cilantro.

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