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My review
Cheesy Chicken Poblano Chowder
loriac1969
"This semi-spicy, comforting soup goes great with corn bread."
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Ingredients
1 h servings 427 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 427 calories; 26 g fat; 25.4 g carbohydrates; 24.7 g protein; 94 mg cholesterol; 1710 mg sodium. Full nutrition
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Reviews
Read all reviews 3644 Ratings
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Most helpful positive review
8/31/2009
This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in ...
Most helpful critical review
11/8/2009
Very desappointed with this recipe Except adding some sauteed onions and garlic, I pretty much followed the recipe. The cheese stucked to the bottom and sides of the pan and made lumps in the mi...
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8/31/2009
This is a 3-star recipe if strictly adhered to, 4-star if considered as a base recipe, and 5-star if tweaked to perfection, or at least to personal preference. As written the recipe is short in ...
3/4/2009
I had a small bowl of this, while my hubby and I mean this when I say that, he went back 3 times.....That is right. My dad called and said he had the best Cheesy Chicken Poblano Chowder in Donna...
9/5/2010
This is fantastic soup. Every pepper will vary on how hot it is (even coming from the same plant...I used the poblano's from my garden and they were very different) so you will need to taste the...
10/13/2010
I made this for a get together with the intention of just leaving on simmer all day for people to graze on. My plan didn't work out very well however when everyone devoured the chowder. It was...
1/22/2011
Really good. I did make changes. I put in a whole chopped onion and some garlic in the oil along with two chopped slices of bacon then added the roasted peppers (only 2.) Then added the flour, c...
8/23/2010
As others mentioned this is a great recipe to get started. I fired up the gas grill and roasted the poblanos & two ears of corn while I grilled the chicken breasts. I omitted the beans since I ...
8/9/2009
So yummy! Was trying to find recipes to use up some of the poblano peppers from the deck garden and this one caught my attention. A couple of tweaks...used grilled chicken thighs rubbed with t...
11/29/2011
Excellenct soup - I would recommend using more poblanos for a spicier soup - also took a reviewers advice & added some taco seasoning - very good topped with tortilla chips & a little sour cream
11/8/2011
This was fabulous and super easy to prepare! The only change I made was to lessen the butter and add some taco seasoning. Yum