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
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
- 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 6-Qt./5.7 L pot 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 pot 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.
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.
