Roasted Chicken Corn Chowder
Ingredients
- 1-1/2 lbs. grilled boneless skinless chicken breasts cubed.
- 4 ears of corn lightly grilled and removed from the cob approx. 3 cups ⓘ
- 2 large poblano peppers grilled ⓘ
- 1 lg. onion (white or Red) diced ⓘ
- 2 med. russet potatoes diced-large
- 1 med. red bell pepper diced ⓘ
- 1 med yellow bell pepper diced
- 1 cup chopped celery ⓘ
- 6 med. cloves of garlic minced ⓘ
- 6 cups of chicken stock ⓘ
- 2 cups fat free half&half ⓘ
- 3 T. corn starch ⓘ
Instructions
- Grill chicken beasts until juices run clear and meat is white inside.
- Grill corn, husks removed, until the kernals get lightly browned but not charred. Grill peppers until slightly charred, remove from grill, place in closed paper bag or ziplock for approximated 15 minutes allowing them to steam. Remove from bag, remove stem end, seed pod, and all seeds then dice a small dice.
- While peppers are steaming saute onions, celery, potatoes, bell peppers, and garlic approximatey 5-7 minutes.
- Add chicken stock, chicken, poultry seasoning, and peppers. Reduce heat to medium low cover and simmer for 20-30 minutes, stirring as needed.
- Wisk corn starch with cold half&half and slow add to chowder while bringing to a gentle boil until it begins to thicken. Lower heat to low simmer and cook another 20 minutes.
Nutrition & Diet Analysis (per serving)
369
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % 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).