CHICKEN POBLANO CHOWDER
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
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
POBLANO CORN CHOWDER
This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.
Provided by NAIVERAY
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- In a blender or food processor, puree the onion and celery; drain.
- Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
- Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
- Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g
POBLANO CORN CHOWDER WITH CHICKEN
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
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
POBLANO CHICKEN CHOWDER
Make and share this Poblano Chicken Chowder recipe from Food.com.
Provided by Kaccy G.
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large stockpot over medium heat.
- Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
- Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
- Stir in the chicken bouillon.
- 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 the hot sauce, then the cream, and serve.
Nutrition Facts : Calories 340.7, Fat 22.6, SaturatedFat 10.9, Cholesterol 77.3, Sodium 1117.2, Carbohydrate 16, Fiber 2, Sugar 3, Protein 18.2
POBLANO CORN CHOWDER
This soup was created as a way to use up some surplus corn, and it was a HUGE hit with every diverse set of tastebuds in both my family and my husband's family. The spiciness can be adjusted by adding more or less chipotle and adobo sauce. If you are serving kids, try using only 1 poblano and one chipotle, with no adobe sauce. You can add a little extra red bell pepper (sweet) for color, too. My 2 1/2 year old lapped it up this way. But even my pregnant SIL, who has acid reflux and isn't eating spicy food, made a special exception for this soup when it was spicy, because it was so good. It's flexible. I hope you like it :) The secret is really making the broth with the cobs and scraping off some of the extra corn bits :) But I think it might be okay with frozen corn too, in the winter or if you are short on time. By the way, when I say chopped, I mean pretty big bite size pieces...You want some big chunks to bite into. Except the poblanos. Probably want to distribute those a bit.
Provided by Mudflower
Categories Chowders
Time 55m
Yield 15 cups, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
- In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
- Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
- In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
- Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
- Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
- Bring to a boil and simmer about 5 minutes.
- Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
- Turn off the heat. Add cream.
- Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
- Call everyone to dinner.
- You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
Nutrition Facts : Calories 401.1, Fat 17.4, SaturatedFat 9.8, Cholesterol 47.4, Sodium 788.1, Carbohydrate 49.4, Fiber 6.3, Sugar 5.7, Protein 17
POBLANO CHICKEN CHOWDER
What a lovely accompaniment to your next Mexican meal! In fact, never mind that... This is delicious on its OWN. We used a little less olive oil than called for to keep it on the lighter side, but it still turned out great. Enjoy!
Provided by Karen Hambrick
Categories Chowders
Time 1h
Number Of Ingredients 19
Steps:
- 1. In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.
- 2. Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.
- 3. While chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for about 3-4 minutes to cook the flour, but do not let it brown. Ladle 1 cup of the hot liquid from chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky. Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 3-5 minutes to allow chowder to thicken.
- 4. Remove from heat and stir in hot sauce, then the cream. Serve!!
POBLANO CHICKEN & CORN CHOWDER
This recipe is actually based on the chicken corn chowder from Boma at Disney World's Animal Kingdom Lodge, I've tweaked it a bit and added the poblano pepper for a little more flavor. If you have any picky eaters out there, the poblano pepper can be cut into large strips so it's easily removed.
Provided by Bayoaksprincess
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook and dice the baking potatoes.
- Bring the chicken stock to a boil in a large pot.
- Drain the canned chicken and add to the pot.
- Add all other ingredients except for hot sauce, let simmer for 40 minutes.
- Add hot sauce and simmer 5 more minutes.
Nutrition Facts : Calories 660.1, Fat 42.9, SaturatedFat 23, Cholesterol 179.2, Sodium 653.6, Carbohydrate 31.5, Fiber 2.1, Sugar 2.5, Protein 38.6
More about "poblano chicken chowder recipes"
ROASTED POBLANO CHICKEN AND CORN CHOWDER - LET'S …
From letsdishrecipes.com
4.5/5 (42)Estimated Reading Time 2 minsServings 1
- Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
- Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
POBLANO CHICKEN CHOWDER | PAULA DEEN
From pauladeen.com
5/5 (15)
MEXICAN CHICKEN POBLANO CHOWDER - CIAO CHOW BAMBINA
From ciaochowbambina.com
SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND …
From campbells.com
ROASTED POBLANO CORN CHOWDER - SIMPLY RECIPES
From simplyrecipes.com
POBLANO CHICKEN CHOWDER - BONAPPETEACH
From bonappeteach.com
Cuisine American, MexicanCategory Main CourseServings 16Calories 215 per serving
POBLANO CHICKEN CHOWDER RECIPE | EPICURIOUS
From epicurious.com
Servings 12-16Author Epicurious
JOANNA GAINES’ CREAMY CHICKEN POBLANO SOUP - KITCHN
From thekitchn.com
CREAMY POBLANO CHICKEN - COOKING FOR KEEPS
From cookingforkeeps.com
CHICKEN POBLANO CHOWDER – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
CHICKEN POBLANO CHOWDER - TEXAS GRANOLA GIRL
From texasgranolagirl.com
18 POBLANO PEPPER RECIPES TO USE UP YOUR HARVEST
From peppergeek.com
13 POBLANO PEPPER RECIPES TO KICK UP YOUR WEEKNIGHT ROUTINE
From allrecipes.com
POBLANO POPPER CHICKEN CHOWDER RECIPE - HOME CHEF
From homechef.com
POBLANO CORN CHOWDER – INSTANT POT RECIPES
From recipes.instantpot.com
PAN SEARED CHICKEN THIGHS WITH MOLE POBLANO - H-E-B
From heb.com
POBLANO CHICKEN CHOWDER - FARM BELL RECIPES
From farmbellrecipes.com
ROASTED POBLANO CORN CHOWDER - ISABEL EATS
From isabeleats.com
#60-minutes-or-less #time-to-make #course #preparation #appetizers #soups-stews #easy #chowders
You'll also love