I love a good chicken corn chowder. Corn is still abundant for the summer, inexpensive and delicious when grilled or roasted. Just as the temperatures are beginning to dip a little and a chill is settling into the air at night, a chowder is just what you need to keep the summer warmth alive. It doesn't take much, really, to make a good chicken corn chowder, but I make mine a bit different, bringing in one of my favorite ingredients - roasted poblano peppers. Yes! Roasted poblanos are welcomed in any soup or stew I make.
I made an extra big batch of this so we could chow down a few lunches during the week. Working from home, we wind up running out a lot, but I'd rather eat at home. It's healthier that way and we can control our portions. Some days we're just SLAMMED and need to eat something fast. Well, here it is!
For the "cooked chicken" in the recipe, I used 12 ounces of thinly sliced chicken breast, seasoned them with spicy chili powder, salt and pepper, and seared them, cooked about 4-5 minutes per side, then gave them a rough chop. Feel free to season yours however you'd like, but we like ours a bit spicy.
Patty’s Perspective: When I first tasted this, I couldn’t decide where to even start. There were so many elements – the corn, the chicken, the poblano. It all looked so good. And then you have this simple salsa over the top with the heirloom tomato from our garden. I didn’t even think these flavors would go together. And then I got to the very last drop in my bowl and I couldn’t believe the flavor of the broth from all those amazing ingredients melded together. I’m MOST excited that we have leftovers because I know, tomorrow, it is going to taste even better.
Roasted Corn, Poblano and Chicken Chowder with Tomato-Avocado Topping
- 2 large poblano peppers
- 6 ears of corn
- Olive oil as needed
- Salt and pepper to taste
- 2 medium yellow onions, chopped
- 1-2 jalapeno peppers, chopped
- 1-2 serrano peppers, chopped – or any good peppers you have on hand! I threw in a Pimiento de Padron
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 2 tablespoons spicy chili powder
- 4 cups chicken broth
- 3 medium yellow potatoes, cubed
- 12 ounces cooked chicken, chopped
- 1 can coconut milk (14 ounces)
- FOR THE TOPPING
- 1 cubed avocado
- 1 cubed heirloom tomato
- 1 teaspoon lime juice
- Pinch of salt
- Heat an oven to 425 degrees.
- Slice the poblanos in half lengthwise and set them onto a baking sheet. Drizzle them with oil.
- Remove the kernels from the corn and spread them out on a second baking sheet. Drizzle with oil and season with salt.
- Bake both sheets for 25 minutes, or until the skin of the poblanos is puffing and ready to come off, and until the corn is a nice golden brown. It’s a GOOD thing if the corn is slightly charred. More flavor!
- Remove from heat. Peel the poblanos when cooled and chop.
- Heat a large pot to medium and add a dash of oil. Add onion and uncooked peppers. Cook about 6-7 minutes, stirring often.
- Add garlic and cook another minute, stirring.
- Add in chopped poblano and corn.
- Add chicken broth and seasonings. Stir.
- Bring to a boil, then reduce heat and add potatoes. Stir. Simmer about 30 minutes. The potatoes will soften and the flavors will develop. You can simmer it longer if you’d like for more flavor.
- Stir in chicken and coconut milk. Stir and heat through.
- While the chowder is simmering, make your topping by combining avocado, tomato and lime juice in a mixing bowl. Season with salt and stir.
- Serve chowder into bowls and top with a heaping spoonful of the tomato-avocado topping.