Poblano Corn Chowder With Chicken

Total Time
40mins
Prep
15 mins
Cook
25 mins

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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. 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.
  2. Shred the chicken reserving poaching liquid.
  3. Puree 2 cups of the corn kernels in a blender with the milk; set aside.
  4. In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
  5. Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
  6. Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
  7. Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
  8. Ladle into servings bowls and garnish as desired.
Most Helpful

5 5

Great soup. I skipped the oil and put this all in the crock pot. I also added less salt. The lime wedges are a must! All solid flavors together.

5 5

Awesome soup!! I made this exactly as directed. Next time I won't guess at the cayenne though!! lol

5 5

Great combination making for a rich and creamy corn chowder with a wonderful zip to it. Quick and easy to put together. Made as posted - no optionals added, only because I didn't happen to have them on hand. Freshly ground pepper a given! Another PaulaG winner that will be seeing to repeats at our house. Made for Soup Is On.