Creamy Poblano Corn Chowder with Shredded Chicken

Indulge in a comforting bowl of creamy poblano corn chowder, featuring tender shredded chicken, vibrant vegetables, and a hint of spice. This hearty soup is a perfect blend of flavors, sure to please any palate.

Ingredients

Chowder 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 and diced
1	white onion, chopped
3	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 (to taste)

Instructions

• Preparing the Chowder

  1. In a small saucepan, place the boneless skinless chicken breasts with 2 cups of water. Bring to a boil and simmer until the chicken is tender, approximately 10 minutes.
  2. Shred the cooked chicken and set aside, reserving the poaching liquid.
  3. Blend 2 cups of the corn kernels with the milk in a blender until smooth; set the mixture aside.
  4. In a soup pot, heat olive oil and add the diced poblano chiles, chopped onion, and minced garlic. Sauté for 4 to 5 minutes.
  5. Measure the poaching liquid and add enough water to make 2 cups. Pour this liquid into the soup pot along with the shredded chicken.
  6. Add the remaining corn, sugar, kosher salt, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
  7. Stir in the pureed corn and milk mixture, diced tomatoes, and crumbled feta cheese. Simmer until heated through and the cheese is melted, about 3 minutes.
  8. Serve the chowder in bowls and garnish with chopped cilantro, avocado slices, lime slices, and freshly ground black pepper as desired.

Jul 24, 2024