Chicken Corn Chowder With Poblanos

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READY IN: 1hr
Recipe by Christy Luster

This recipe has evaporated milk in it instead of heavy cream.

Ingredients Nutrition

Directions

  1. Saute onion and the poblano peppers in olive oil until translucent in a soup pot.
  2. Add salt, garlic powder and 1 can of the drained corn.
  3. Cook until softened, then add the chicken broth.
  4. Puree the mixture in a blender and then pour back into the pot.
  5. Over low heat continue cooking adding the evaporated milk, chicken, and last can of drained corn.

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