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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/2 cups - olive oil or margarine
  • 2 - large carrots , cut into 1/2-inch dice
  • 1 - large onion, cut into 1/2-inch dice
  • 3 stalks - celery, cut into 1/2-inch pieces
  • 1 cloves - garlic, minced
  • 2 - small poblano peppers, seeded and cut into 1/2-inch dice
  • 1 teaspoons - salt
  • 1/2 teaspoons - pepper
  • 1/2 teaspoons - ground cumin
  • 1/4 teaspoons - dried thyme
  • 1/2 teaspoons - garlic powder
  • 1 tablespoons - chicken bouillon granules
  • 1 1/2 quarts - chicken broth
  • 1/4 bunches - fresh cilantro leaves, minced
  • 1 1/2 cups - grilled chicken, diced in large pieces
  • 1/4 cups - unsalted butter
  • 1/4 cups - all-purpose flour, up to 1/2 cup, as needed
  • 1 cans - evaporated milk
  • 1/2 cans - sweet corn
  • 1 cans - 6oz chopped green chilles
  • Directions:

    In oven on 400 degrees F, roast poblano peppers on a baking sheet for 15-20 minutes. Remove from the oven and place in a closed paper bag for 20 minutes then remove the clean skin from your pepper; then dice.

    Heat the oil or margarine in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, garlic powder, pepper, cumin, and thyme. Sauté for 7 to 8 minutes or until the vegetables begin to soften.

    Stir in the chicken bouillon, corn, and green chilles. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.

    Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.

    Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

    When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.

    Remove the pot from the heat. Stir in evaporated milk. Garnish with cheese, or tortilla chips.

    Brief Description

    Creamy filling poblano chicken chowder with poblano peppers and lots of seasoning; easily make this dish vegetarian by leaving out the chicken.

    Main Ingredient:

    poblano peppers

    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 40 min
    Cook Time: 40 min


    If you are heat sensitive, you could probably half the amount of poblano peppers and be sure to remove the seeds and ribs to reduce the "hot" factor. Or you can increase the heat by leaving everything in.



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    Posted On:

    July 17, 2014

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