Roasted Poblano Chicken and Corn Chowder

4.49 from 72 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Soups

Cuisine: Mexican

Servings: -8 servings

Calories: 425kcal

Author: Danelle

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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