Poblano Corn Chowder

Easy and impressive poblano corn chowder has serious comfort food power. Gather your ingredients and be ready to gather the praises that will be heaped on you when folks dunk a spoon into a big bowl of this flavorful chicken, corn, and potato chowder with a hint of heat from roasted poblano chiles.

White ceramic bowls of poblano chicken chowder on a wooden surface with a red dutch oven

Potato Corn Chowder

Chowder is the king of the soup world, in my opinion. You can chowder-ify just about anything and there’s no time of year when it isn’t welcome at the table. Today’s soup is a particularly delightful addition to the category, though.

Roasted poblano peppers add just enough warmth to keep you coming back for bite after bite without being so rich that you’re filled with regret. The chicken makes this into a satisfying meal-in-one!

Corn Chowder with Poblano

Don’t let the length of the list intimidate you: these are all easy to find items many of which you likely have on hand already. To make this comforting corn and poblano chowder, you’ll need the following ingredients:

butter
onion
celery
garlic
potatoes
chicken stock
ground cumin
dried oregano
kosher salt
black pepper
frozen corn
poblano chiles
cooked chicken
heavy cream
limes
cilantro

Poblano Chicken Chowder

Melt the butter in a large pot or dutch oven over medium-high heat. Add the onion, celery, and garlic to the pot. Cook, stirring frequently, for 5-6 minutes until the onions begin to soften.

Add the potatoes, chicken stock, cumin, oregano, salt, and pepper to the pot. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 5-8 minutes, just until the potatoes can be easily pierced with a fork.

Add the corn, roasted poblanos, and chicken to the pot and simmer an additional 3-5 minutes, or just until warm all the way through.

poblano chicken chowder being made in a red dutch oven with cream being poured in

Stir in the cream. Taste and adjust salt and pepper as needed. Remove from the heat and add the juice of one lime.

Scoop into bowls and sprinkle with cilantro. Serve with additional lime wedges, if desired.

poblano chicken chowder in a red dutch oven with a ladle

Looking for more tempting chowder recipes? We’ve got you covered with this creamy Smoked Salmon Chowder is filled with carrots, onions, celery, garlic, wine, and a hint of bacon.

If classic chowder is more your speed, did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

And if you want to gussy up your bowls of chowder or soup a little, try these seasoned oyster crackers. They make great croutons for salads, too!

Poblano Chicken and Corn Chowder

Servings servings

Calories 381kcal

Ingredients

1 tablespoon butter
1 large onion chopped small, about 1½ cups
1 cup celery, sliced thin
4 cloves garlic, minced
4 cups Yukon potatoes peeled and cut into ½ inch pieces
6 cups chicken stock
1 teaspoon ground cumin
¾ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups frozen corn, thawed or about 4 large ears of corn, kernels removed
4 roasted poblano chiles or hatch green chiles chopped small, about 1 cup
3 cups cooked chicken chopped into 1-inch pieces
1 cup heavy cream
3 fresh limes for serving
fresh cilantro for serving

Instructions

Melt the butter in a large pot or dutch oven over medium-high heat. Add the onion, celery, and garlic. Cook, stirring frequently, for 5-6 minutes until the onions begin to soften.
Add potatoes, chicken stock, cumin, oregano, salt, and pepper to the pot. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 5-8 minutes, just until the potatoes can be easily pierced with a fork.
Add corn, poblanos, and chicken to the pot and simmer an additional 3-5 minutes, until warm.
Stir in the cream. Taste and adjust salt and pepper as needed. Remove from the heat and add the juice of one lime.
Scoop into bowls and sprinkle with cilantro. Serve with additional lime wedges, if desired.

Notes

To roast the chiles: Holding the chiles with metal tongs over a gas flame or place them under the broiler. Once they’ve blacked, place them in a container with a lid and seal tightly to steam them. When cool enough to touch, pull off the charred portions and discard. Slice the chiles in half, remove the seeds, and chop small.

Nutrition

White ceramic bowls of poblano chicken chowder on a wooden surface with a red dutch oven with descriptive text overlay

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