Best 3 Cheesy Chicken Poblano Chowder Recipes
Cheesy chicken poblano chowder is an appetizing combination of flavors that brings together the bold flavors of poblano peppers, the creamy richness of cheese, and the comforting warmth of chicken. This delectable dish, often described as a symphony of tastes, is a hearty and flavorful choice for a meal that is sure to satisfy. Whether served as a main course or as a delightful side dish, this chowder offers a delightful culinary experience that will leave you craving more.
Let's cook with our recipes!
CHEESY CHICKEN POBLANO CHOWDER
My middle daughter really doesn't like soup, but I threw this together one night and she loved it! Top it with additional shredded cheese and crushed blue corn tortilla chips.
Provided by Lori Coble
Categories Chowders
Time 45m
Number Of Ingredients 14
Steps:
- 1. Grill or broil the poblano peppers until skin is charred, place in a glass bowl and cover tightly with plastic wrap, set aside for five minutes.
- 2. While the peppers are set aside, melt the butter over medium-high heat, whisk in flour and continue to stir for a few minutes to remove the flour taste. Whisk the half & half in slowly. Whisk the cheese in until melted and the mixture is thickened, add the chicken broth. Stir or whisk to thoroughly combine.
- 3. Turn heat to medium-low. Remove the poblanos from the bowl, peel the skins under running water; slice, seed and finely chop. Seed and chop the serrano or jalapeno. Rinse, dry and finely chop the roasted red pepper. Add all to the soup.
- 4. Drain and rinse the black beans, add them along with the chicken, corn and all seasonings to the soup. Stir well, simmer over low heat for 20-30 minutes to heat through and allow flavors to combine.
CHEESY CHICKEN POBLANO CHOWDER
This semi-spicy, comforting soup goes great with corn bread.
Provided by Lori Godissart Coble
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
- While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
- Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 523.7 calories, Carbohydrate 43 g, Cholesterol 94.4 mg, Fat 26.3 g, Fiber 10.1 g, Protein 31.1 g, SaturatedFat 13.6 g, Sodium 2137.5 mg, Sugar 1.9 g
CHEESY CHICKEN POBLANO CHOWDER RECIPE - (5/5)
Provided by BELDENCLAN
Number Of Ingredients 14
Steps:
- 1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. 2. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. 3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers. 4. While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. 5. Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your chowder will taste. Whenever possible, use fresh vegetables, herbs, and spices.
- Don't overcrowd the pan: When you're cooking the chicken and vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
- Simmer the chowder gently: Once the chowder is simmering, reduce the heat to low and let it simmer gently for at least 30 minutes. This will help the flavors to meld together and develop.
- Serve the chowder hot: Cheesy chicken poblano chowder is best served hot. Ladle it into bowls and top with additional cheese, sour cream, and cilantro, if desired.
Conclusion:
Cheesy chicken poblano chowder is a delicious and comforting soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and satisfying meal, give this chowder a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love