Chicken Poblano Chowder combines tender chicken bites with potatoes and peppers in a rich and creamy broth.
Chicken Poblano Chowder
By Sue Lau | Palatable Pastime
Chicken Poblano Chowder is my recipe of the day with the blogging group Soup Swappers. Once per month, on the third Saturday, we share soup recipes on a given theme. We take turns hosting and the host gets to pick the theme for the month.
This month it is my turn and I selected chicken soups. It seems a wintry classic to warm our chilly bones.
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I had posted a similarly titled recipe years ago, but it wasn’t my personal recipe. However, this one is, and has the touches I would add to any chicken and poblano chowder.
I love poblanos, especially stuffed as rellenos. They are slightly spicier than milder banana peppers, but not usually very hot. However, that can vary due to growing conditions. But unless it is midsummer, you probably don’t have a lot to worry about. It is the heat that brings out the heat in peppers.
Potatoes also do well in a chowder, and I love the creamy potato chowders best, such as the New England clam chowder. Overall, this soup is clear comfort to me and I hope you enjoy it as well.
Soup Swappers
Chicken Soups
- Caldo de Pollo + Sopa a la Mexicana by Karen’s Kitchen Stories
- Chicken Noodle Soup by Sneha’s Recipe
- Chicken Poblano Chowder from Palatable Pastime
- Ground Chicken Noodle Soup by A Day in the Life on the Farm
- Italian Chicken Stew from Making Miracles
- Chicken & Stars Soup with Peas & Fresh Dill from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chicken Poblano Chowder
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Chicken Poblano Chowder
Chicken Poblano Chowder
Ingredients
- 1 pound boneless chicken breast (chopped)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 poblano peppers (stemmed, seeded and diced)
- 1 cup diced celery
- 4 teaspoons chopped garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon ground cumin
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 4 slices bacon (cooked crisp and crumbled)
- 2 ounces jar diced pimientos (undrained)
- 1 pound small white potatoes (quartered)
- 1/2 cup heavy cream
Instructions
- Brown the chicken pieces in the oil with the onion, poblanos, celery, garlic, salt and black pepper.
- Stir in the marjoram, cumin, along with the flour to coat.
- Stir and cook for several minutes.
- Add the chicken broth and stir until it mixes in.
- Also add the bacon, pimientos and potatoes, bring the soup to a boil.
- Reduce heat and simmer for 20 minutes, stirring frequently, until potatoes are tender.
- Pull the chowder off the heat and stir in the heavy cream.
Notes
Nutrition
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Pure comfort food! Thanks for hosting. Love your little red hen!
All those delicious chunks of vegetables and that creamy broth. OH MY YUM
This may just be the next soup I make…sounds lovely!!!