Roasted Poblano Chicken & Corn Chowder

25 mins
Serves 1
facebook.com

Directions

  1. 1In a pan over medium heat, add a little bit of oil and four tablespoons of butter.
  2. 2Once the butter melts, add one small onion and four roasted, peeled and chopped poblano peppers.
  3. 3Mix it and sauté for three minutes.
  4. 4After three minutes, add two minced garlic cloves and allow that to cook for another minute.
  5. 5After the minute, sprinkle in flour and mix it in, then allow it to cook for a minute.
  6. 6Whisk in one cup of broth, making sure to break down the flour.
  7. 7Add two cups of heavy cream, mixing it in as you pour.
  8. 8Mix it all together and bring it to a simmer.
  9. 9Once it comes to a simmer, set it to the side.
  10. 10In a pot over medium-high heat, add potatoes, spices, and four cups of broth.
  11. 11Bring that to a boil.
  12. 12Once it comes to a boil, add precooked chicken and corn.
  13. 13Mix it and allow it to cook for twelve to fifteen minutes. After ten minutes, check your potatoes and make sure they are cooked and nice and soft.
  14. 14Add the base and mix it in.
  15. 15Bring it to a simmer, taste for salt and adjust if needed.
  16. 16Reduce the heat to medium-low and allow it to continue simmering for five more minutes.

Ingredients

  • 4 tbsp butter
  • 1 tbsp oil
  • 1 small onion
  • 4 roasted, peeled and chopped poblano peppers
  • 2 minced garlic cloves
  • 0.5 cup APF
  • 5 cups broth
  • 2 cups heavy cream
  • 3 yellow potatoes
  • 1 tsp ground cumin
  • 1 tsp New Mexico chili powder
  • 1 tsp black pepper
  • 2.25 tsp salt
  • 1 serving precooked chicken
  • 30 oz roasted yellow sweet corn

Equipment

panpot
Roasted Poblano Chicken & Corn Chowder | Clip Recipe