ROASTED POBLANO CHICKEN AND CORN CHOWDER — Chicken, roasted poblano peppers, corn, potatoes, bacon and cheese come together in a rich, creamy broth for a comforting, flavorful soup the whole family will love.
You’ve probably noticed that I’m a big fan of hearty, creamy chowder-style soups like this this Roasted Poblano Chicken and Corn Chowder.
Honestly, I think almost any soup can be improved by adding some cream, although that’s probably not the best practice when it comes to my waistline. But that didn’t stop me from having seconds of this hearty, delicious chowder.
Just made this yesterday for dinner and it was wonderful! Definitely keeping this recipe! ~ Tiffany
Along with classic chowder ingredients like potatoes and corn, this hearty soup features roasted poblano peppers (of course), bacon, chicken and cheese. There’s so much goodness in one bowl!
The number of poblanos you use (as well as the number of seeds you leave in them) will directly correlate to the spiciness level of your soup.
Poblanos are a very mild pepper, but if you don’t tolerate spicy foods, start with one pepper and remove all the seeds. You can always roast a second poblano and add it to the soup later if it’s not spicy enough for you.
My family loves spicy food, and two poblanos with a few seeds is just right for us–spicy but not overwhelming. And if you really like things spicy, add a jalapeno when you’re roasting your poblanos.
If you’ve never roasted peppers before, don’t worry, it’s easy to do in your oven. You can also “roast” peppers in a cast iron skillet, on a grill, or over the flame of your gas stove.
Black beans are a great addition to this satisfying soup, especially if you want to omit the chicken and bacon and make it vegetarian. We like to add tortilla strips or crushed tortilla chips to our soup for some added crunch.
Tex-Mex toppings like shredded cheese, sour cream, chopped cilantro or diced avocados are also great toppings!
Whatever you choose to serve with this Roasted Poblano Chicken and Corn Chowder, be prepared to get requests for the recipe every time you serve it to someone new. It really is that good!
Be sure to save this Roasted Poblano Chicken and Corn Chowder recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Roasted Poblano Chicken and Corn Chowder
- Produce: poblano peppers, onions, garlic, potatoes, corn, cilantro
- Olive oil
- Spices: chili powder, cumin, salt and pepper
- Chicken broth
- Chicken
- Frozen corn
- Half and Half or cream
- Flour
- Sour cream
- Bacon
Roasted Poblano Chicken and Corn Chowder
Ingredients
- 2 medium poblano peppers
- 1-2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 1/4 cups chicken broth divided
- 2 cups peeled diced potatoes
- 2 cups cooked shredded chicken
- 2 cups frozen corn thawed
- 2 cups half and half or light cream
- 4 tablespoons flour
- 1/2 cup sour cream
- 4-6 slices bacon cooked crisp and crumbled
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Optional toppings
- Tortilla strips
- Diced avocado
- Shredded cheese
- Sour cream
- Chopped fresh cilantro
Instructions
- Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
- Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
- In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
- Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
- Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.
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Nutrition
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11 comments
Paige
This was delicious! I added some red pepper for little extra spice. It was a hit! I will add this into my menu!
Lorena
Hello!
How many people is this recipe for? Thanks!
Danelle
That honestly depends on how much each person eats, but I’d say roughly 6-8. It could serve more depending on how much each person eats though.
Krysia
Can I make this in crock pot? Would it be the same instructions?
Natalie Massingill
Great recipe! I actually substituted 1 pound of peeled & quartered radishes instead of using potatoes, and traded the half & half for heavy cream! My first time cooking a keto meal & first time cooking radishes! Radishes were a great swap for potato’s! You can’t tell a difference at all! And I’ve never had radishes before. I also added a bit more seasoning. Highly recommend this recipe!
Cheyenne
Hey! Looks delicious! How long does it take to make?
Tiffany
Just made this yesterday for dinner and it was wonderful! Definitely keeping this recipe!
Sandra McCollum
This looks amazing! And I can’t wait to make it. Pinned and SU!
Teresa
Looks so delicious, Danelle. Thanks for sharing.
Amy
This recipe is like music to my ears! Can’t wait to try it!
Gina
Oh my – Danelle – I’m a big fan too!!! LOVE this!