Poblano Corn Chowder With Chicken
Ingredients
- 2 boneless skinless chicken breasts ⓘ
- 2 cups water ⓘ
- 4 cups frozen corn, divided ⓘ
- 1 cup milk ⓘ
- 1 tablespoon olive oil
- 2 poblano chiles, seeded, diced ⓘ
- 1 white onion, chopped ⓘ
- 3 medium garlic cloves, minced ⓘ
- 1 teaspoon sugar ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 1 large tomatoes, diced ⓘ
- 1/4 cup feta cheese, crumbled ⓘ
- cilantro, chopped (optional) ⓘ
- avocado, slices (optional)
- lime slice (optional) ⓘ
- black pepper, freshly ground ⓘ
Instructions
- 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.
- Shred the chicken reserving poaching liquid.
- Puree 2 cups of the corn kernels in a blender with the milk; set aside.
- In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; saute 4 to 5 minutes.
- Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
- Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
- Ladle into servings bowls and garnish as desired.
Nutrition & Diet Analysis (per serving)
834
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).