Roasted poblanos are amazing. Not too spicy, but they pack just enough heat to make everything insanely delicious. My absolute all time favorite soup is my Roasted Poblano and Cheddar. I could eat it every day. Seriously. Every day. I want to put roasted poblanos in everything. So I combined my love of a good chowder with a couple of roasted poblanos. It's amazing. Perfect for a cold winter night. Or any night! Since I was roasting poblanos anyway, I went ahead and roasted 6. Now I have enough for two more batches of soup in the freezer.
Roasted Poblano Chicken Corn Chowder
Cook bacon in a large soup pot over medium heat until crispy, remove to paper towel, leaving the rendered fat in the pot. Add onion and cook until tender, about 5 minutes. Add garlic and stir until fragrant. Add chili powder, smoked paprika, cumin and salt and pepper to taste. Stir until all seasonings are fully combined with the onions and garlic. Be careful not to burn garlic.
Add broth to pot and put in chicken thighs (just leave them whole, no need to cut up) and add potatoes and poblanos. Bring to a boil, reduce heat and cook gently until chicken is done and potatoes are soft. Remove chicken thighs to a plate and cool slightly. Add frozen corn to pot and return to a boil. Whisk half and half and flour in a measuring cup or small bowl until flour is combined. Add to pot slowly and cook until the mixture is slightly thickened. Chop chicken and return to pot along with reserved bacon. Mix in sour cream. Add white pepper and stir to combine. Adjust salt and pepper as needed.
Serve in bowls topped with shredded cheese and sour cream.
Roasted Poblano Chicken Corn Chowder
- 2 poblano peppers, roasted, peeled and chopped
- 6 slices thick cut bacon, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 2 lbs boneless, skinless chicken thighs (you could use breasts but I am not a fan of white meat)
- 3 large potatoes, peeled, diced
- 4 cups chicken broth
- 3 cups frozen corn
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- salt and pepper
- 1/2 teaspoon white pepper
- 2 cups half and half
- 1/3 cup flour
- 1/2 cup sour cream (plus more for topping)
- shredded cheese for topping
Cook bacon in a large soup pot over medium heat until crispy, remove to paper towel, leaving the rendered fat in the pot. Add onion and cook until tender, about 5 minutes. Add garlic and stir until fragrant. Add chili powder, smoked paprika, cumin and salt and pepper to taste. Stir until all seasonings are fully combined with the onions and garlic. Be careful not to burn garlic.
Add broth to pot and put in chicken thighs (just leave them whole, no need to cut up) and add potatoes and poblanos. Bring to a boil, reduce heat and cook gently until chicken is done and potatoes are soft. Remove chicken thighs to a plate and cool slightly. Add frozen corn to pot and return to a boil. Whisk half and half and flour in a measuring cup or small bowl until flour is combined. Add to pot slowly and cook until the mixture is slightly thickened. Chop chicken and return to pot along with reserved bacon. Mix in sour cream. Add white pepper and stir to combine. Adjust salt and pepper as needed.
Serve in bowls topped with shredded cheese and sour cream.
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