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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