Poblano Chicken Chowder

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

Course Main Course

Cuisine American, Mexican

Keyword poblano chicken chowder, roasted poblano soup

Prep Time 45

Cook Time 45

Servings

Calories 215kcal

Author Bon Appeteach

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 precooked
Salt and Pepper to taste

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.

Notes

Use frozen corn and rotisserie chicken to help make the recipe faster if desired. Freeze the soup in freezer bags for up to 3 months.

Nutrition