Chicken Poblano Corn Chowder

Soup season is HERE!!! There is something about the cool crisp breeze and a good bowl of soup… makes me feel warm inside. Another great thing about soup is you can basically throw whatever you have into a pot of soup and make it work. I encourage you to use what you have in the fridge/pantry to make this soup your own. I was inspired by a recipe I found in Fine Cooking Magazine, and decided to change a few things up based on what I was craving/what I had at home. Not even going to lie to you, I used a pre-chopped mirepoix mix (which is a pre-chopped onion, carrot & celery) because with an infant— ain’t nobody got time to chop every single veggie. Amiright? But I left them separate in the ingredients in case you’re feeling ambitious. I also boiled my chicken in Bonafide Provisions Organic Bone Broth and then shredded it. I added in some spinach for a fresh element, but if you’re not feeling it then you can leave it out. Here’s the recipe, take a look…

Norma Powell, MS, RD, CDN

Chicken Poblano Corn Chowder

Veggie packed chicken soup

Print Recipe

Course: Main Course

Cuisine: soup

Ingredients Equipment Method

Ingredients

  

• 2 cups cooked chicken shredded
• 3 tbsp butter
• 1 medium onion chopped
• 1 poblano pepper seeded & chopped
• 1 medium carrot peeled & chopped
• 1 celery stalk thinly sliced
• 1/2 tso ground coriander
• 2 tsp ground cumin
• 1 tsp thyme chopped
• 2 tbsp flour
• 1 tbsp tomato paste
• 2 cups chicken broth low-sodium
• 1.5 cup low-fat milk
• 4-5 red potatoes chopped into 1/2" pieces
• 1 cup sweet corn
• 1 cup fresh spinach packed

Equipment

• stockpot

Method

 

1. Melt butter in a stockpot over medium heat.
2. Add onion, poblano, carrot, celery, coriander, cumin, thyme and lightly season with salt & pepper. Stir occasionally until onions become translucent, about 5 minutes.
3. Sprinkle flour over veggies and stir for about 30 seconds.
4. Stir in tomato paste and add in the broth and milk. Stir to combine.
5. Next, add potatoes and corn. Bring to a boil. Cover and reduce to a simmer. Cook, stirring occasionally for about 15 minutes, or until potatoes are tender.
6. Add in shredded chicken and spinach. Stir and cover, continuing to simmer for about 10 minutes.
7. Serve warm. Can top with fresh lemon juice, if desired