Poblano Chicken Chowder

Poblano Chicken Chowder

Poblano chilies add a rich spiciness to this corn-based chowder. It’s a good thing this hearty soup is ready in half an hour because your family will want it again and again.

Poblano Chicken Chowder

Yield: 8

Serving Size: 1 cup

Poblano Chicken Chowder

Ingredients

  • 8 oz./225 g (about 4) poblano chilies, seeded and quartered
  • 1 tbsp. extra virgin olive oil
  • 1 lb./455 g chicken breast, large dice (about 3–4 cups)
  • 1 large onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 12–16 oz./350–455 g frozen corn
  • 1 tbsp. Southwest Chipotle Seasoning Blend
  • 4 cups chicken stock
  • ½ cup heavy cream

Instructions

  1. Place poblano chilies into base of Power Chef® System fitted with blade attachment, cover and pull cord 6–8 times until roughly chopped.
  2. Heat olive oil in 6-Qt./5.7 L pot over medium heat. Add chilies and chicken and sauté 2–3 minutes.
  3. Place onion and garlic into Power Chef® System, cover and pull cord 6–8 times until roughly chopped.
  4. Add onion mixture, corn and seasoning blend to pot and sauté another 2–3 minutes.
  5. Add chicken stock, bring to a boil; reduce heat and simmer 10 minutes.
  6. During last 5 minutes, add heavy cream. Serve warm.

Notes

For a creamier texture and smaller chunks of chicken, before adding chicken stock, ladle 2 cups of the sautéed mixture back into Power Chef® System, cover and pull cord 6–8 times to more finely mince, then place back into pot.

8 oz./225 g (about 4) poblano chilies,
seeded and quartered
1 tbsp. extra virgin olive oil
1 lb./455 g chicken breast, large dice
(about 3–4 cups)
1 large onion, peeled and quartered
3 garlic cloves, peeled
12–16 oz./350–455 g frozen corn
1 tbsp. Simple Indulgence Southwest
Chipotle Seasoning Blend
4 cups chicken stock
½ cup heavy cream
Place poblano chilies into base of Power Chef™ System fitted with blade attachment, cover and pull cord 6–8 times until roughly chopped.
Heat olive oil in Chef Series 6-Qt./5.7 L Dutch Oven over medium heat. Add chilies and chicken and sauté 2–3 minutes.
Place onion and garlic into Power Chef™ System, cover and pull cord 6–8 times until roughly chopped.
Add onion mixture, corn and seasoning blend to Dutch oven and sauté another
2–3 minutes.
Add chicken stock, bring to a boil; reduce heat and simmer 10 minutes. During last
5 minutes, add heavy cream. Serve warm.