Chickenpoblanochowder Recipes

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POBLANO CORN CHOWDER WITH CHICKEN



Poblano Corn Chowder With Chicken image

This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.

Provided by PaulaG

Categories     Chowders

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 17

2 boneless skinless chicken breasts
2 cups water
4 cups frozen corn, divided
1 cup milk
1 tablespoon olive oil
2 poblano chiles, seeded, diced
1 white onion, chopped
3 medium garlic cloves, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 large tomatoes, diced
1/4 cup feta cheese, crumbled
cilantro, chopped (optional)
avocado, slices (optional)
lime slice (optional)
black pepper, freshly ground

Steps:

  • In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
  • Shred the chicken reserving poaching liquid.
  • Puree 2 cups of the corn kernels in a blender with the milk; set aside.
  • In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
  • Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
  • Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
  • Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
  • Ladle into servings bowls and garnish as desired.

Nutrition Facts : Calories 487.6, Fat 11.9, SaturatedFat 4, Cholesterol 54.6, Sodium 657.9, Carbohydrate 80.3, Fiber 9.4, Sugar 5, Protein 27.1

CHICKEN POBLANO CHOWDER



Chicken Poblano Chowder image

A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

Provided by PalatablePastime

Categories     Chowders

Time 35m

Yield 12-14 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
3 large carrots, diced
2 large onions, diced
5 celery ribs, sliced
2 tablespoons minced garlic
3 poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon dried thyme
3 quarts chicken stock
1/2 bunch cilantro, chopped (no stems)
3 cups chunked cooked chicken
1/2 cup unsalted butter
1 cup flour
1 teaspoon hot pepper sauce
1 cup heavy cream

Steps:

  • In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
  • Add stock, cilantro and chicken and cook several minutes more.
  • In a saucepan, melt butter and add flour.
  • Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
  • Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
  • Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
  • Blend in the cream and hot sauce, remove from heat, and serve.

Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6

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