Poblano Chicken Chowder

Karen Hambrick


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!

Blue Ribbon Recipe

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! The Test Kitchen


★★★★★ 7 votes

30 Min
30 Min
Stove Top


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  • 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
  • 1/2 tsp
    white or black pepper
  • 1 tsp
  • 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
  • 1/2 tsp
    hot sauce, or more to taste
  • 1 c
    heavy cream

How to Make Poblano Chicken Chowder


  1. 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.
  2. Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.
  3. 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.
  4. Remove from heat and stir in hot sauce, then the cream. Serve!!

Printable Recipe Card

About Poblano Chicken Chowder

Course/Dish: Chicken, Chowders, Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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