Escondido, CA
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On the Menu

Chicken Poblano Corn Chowder

 

 

On The Menu this week, well my mom Sally (I love that name don’t you?) keeps asking for my chicken poblano corn chowder recipe. So Mom, here you go! Oh by the way, tell dad to pick yours up in my refrigerator in the green bowl.

I love my family, friends, fun and food. The four wonderful words in life. I hope you enjoy this chowder on one of the cool nights that we have been starting to finally have!

3 chicken breasts diced
3 carrots diced
3 small poblano peppers

 

 

diced, seeds and veins removed
4 celery stalks diced
8 garlic cloves minced
1 large brown onion diced
1 can corn drained
4 1/2 cups chicken stock
1 Tbl chicken bouillon granules
1 Tbl cumin
1 Tbl dried thyme
1 cup heavy cream
1 stick of unsalted butter
1 cup flour
1/4 cup olive oil
1/2 bunch of cilantro chopped
Salt/pepper

In a large pot, add in olive oil, garlic, carrots, poblanos, celery, onions, corn, thyme and cumin. Stir and let sauté until soft. Add chicken stock along with the chicken bouillon granules. Bring to a boil and add chopped chicken and

 

 

cilantro. Let soup simmer for 20 minutes. In a separate saucepan, melt the butter on low and slowly stir in flour. Slowly add three cups (one cup at a time) to the flour and butter mixture. Add that mixture to the chowder and stir well until smooth. Add one cup of cream and let simmer for ten more minutes. Add salt and pepper to taste. Serve and enjoy!

Serves 10-12. Half the recipe for a smaller batch! Remember this is a great soup to share or freeze for another meal.




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