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Chicken Poblano Chowder

Sue Lau
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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 palatablepastime.com


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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