Chicken Poblano Chowder

Chicken Poblano Chowder combines tender chicken bites with potatoes and peppers in a rich and creamy broth.

Chicken Poblano Chowder

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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Chicken Poblano Chowder

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
Chicken Soup Recipes

Chicken Poblano Chowder

Chicken Poblano Chowder

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Chicken Poblano Chowder

Chicken Poblano Chowder

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Soups and Stews
Cuisine Southwest, United States
Servings 6
Calories 310 kcal


  • 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


  • 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.


From the kitchen of


Calories: 310kcalCarbohydrates: 24gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 936mgPotassium: 886mgFiber: 3gSugar: 3gVitamin A: 799IUVitamin C: 67mgCalcium: 58mgIron: 2mg
Keyword chicken soups
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Chicken Poblano Chowder

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