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Chicken Poblano Corn Chowder

Norma Powell, MS, RD, CDN
Veggie packed chicken soup
Course Main Course
Cuisine soup

Equipment

  • stockpot

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

Instructions
 

  • Melt butter in a stockpot over medium heat.
  • Add onion, poblano, carrot, celery, coriander, cumin, thyme and lightly season with salt & pepper. Stir occasionally until onions become translucent, about 5 minutes.
  • Sprinkle flour over veggies and stir for about 30 seconds.
  • Stir in tomato paste and add in the broth and milk. Stir to combine.
  • 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.
  • Add in shredded chicken and spinach. Stir and cover, continuing to simmer for about 10 minutes.
  • Serve warm. Can top with fresh lemon juice, if desired
Keyword soup