Poblano Chicken Chowder

Recipe Rating:
 6 Ratings
Serves: 10-12
Prep Time:
Cook Time:
Cooking Method: Stove Top


1/4 c olive oil
3 large carrots, peeled and diced
2 large onions, diced
5 celery stalks, diced
1/8 c garlic, minced
2-3 small poblano peppers, seeded and diced
1 tsp salt
1/2 tsp white or black pepper
1 tsp cumin
1 tsp dried thyme
1 Tbsp chicken bouillon granules
3 qt chicken broth
1/2 bunch cilantro, minced
1 1/2 c frozen corn
3-4 c chicken, cooked and in bite sized pieces
1/2 c unsalted butter
3/4 c flour
1/2 tsp hot sauce, or more to taste
1 c heavy cream

The Cook

Karen Hambrick Recipe
Well Seasoned
Clarksville, TN (pop. 132,929)
Member Since May 2010
Karen's notes for this recipe:
Poblanos are my new favorite pepper!! I'm not a big fan of green peppers because of their strong flavor. Too overpowering for me! These are just right!! Do handle with a little more care like you would a jalapeno when cutting and dicing. The pepper itself is not very spicy at all, but the ribs and seeds carry some heat. My mom, who does not like things spicy, loves this chowder and did not sense any heat!
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Kitchen Crew
What a lovely accompaniment to your next Mexican meal! In fact, never mind that... This is delicious on its OWN.

We used a little less olive oil than called for to keep it on the lighter side, but it still turned out great. Enjoy!


In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.
Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.
While chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for about 3-4 minutes to cook the flour, but do not let it brown. Ladle 1 cup of the hot liquid from chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky. Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 3-5 minutes to allow chowder to thicken.
Remove from heat and stir in hot sauce, then the cream. Serve!!

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user Roberta Monahan Sindividual - Oct 7, 2010
I can't wait to try this out. It seems like it will be easy to make and it made my mouth water while I was reading the ingredients.
user Darcy Hodges chefmamamimi - Oct 7, 2010
Can't wait to try sounds so yummy! I am a huge fan of the new Raviolis at California Pizza Kitchen - They are roasted poblano stuffed raviolis served with a corn cream sauce - Mmmm good! My family is weird about stuff so I puree so they don't know! :) We will make this work!
user Vivian Queen-Chase MsVivian - Oct 10, 2010
I'm with your Mom, I can't do hot and spicy but I do love the flavor of the peppers. My mouth just won't let go of the burning. This sounds good. I've never tried pbolano's because I thought they were very hot.
user Karen Hambrick 6Bairfeet - Oct 10, 2010
Vivian, you really don't get any heat from the poblanos (just be sure to get the seeds and ribs off the inside). Skip the 1/2 tsp. of hot sauce and there won't be any spiciness at all! I hope you will try it!
user Vivian Queen-Chase MsVivian - Oct 10, 2010
Thanks, sounds so-o-o good. I'm going to try it as soon as my hubby gets home and the weather is cooler; 92 today.

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