CHEESY CHICKEN POBLANO CHOWDER
This semi-spicy, comforting soup goes great with corn bread.
Provided by Lori Godissart Coble
Categories Soups, Stews and Chili Recipes Chowders
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
- While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
- Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
Nutrition Facts : Calories 523.7 calories, Carbohydrate 43 g, Cholesterol 94.4 mg, Fat 26.3 g, Fiber 10.1 g, Protein 31.1 g, SaturatedFat 13.6 g, Sodium 2137.5 mg, Sugar 1.9 g
POBLANO CHICKEN CHOWDER
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!
Provided by Karen Hambrick
Categories Chowders
Time 1h
Number Of Ingredients 19
Steps:
- 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!!
SLOW-COOKER CORN & POBLANO CHOWDER
Bring home a bit of the Southwest with our Slow-Cooker Corn and Poblano Chowder. And not only does Slow-Cooker Corn and Poblano Chowder taste great, but it's simple to make as well. Prep, set your slow-cooker to LOW and six to seven hours later you have a great Tex-Mex experience waiting for you.
Provided by My Food and Family
Categories Home
Time 6h40m
Yield 8 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Refrigerate cooled cooked bacon until ready to use.
- Add onions, chiles and garlic to reserved drippings in skillet; cook and stir 3 to 4 min. or until onions are crisp-tender. Spoon into slow cooker sprayed with cooking spray. Stir in 3 cups broth. Add potatoes and cumin; stir.
- Whisk flour and remaining broth until blended. Gradually add to Neufchatel in medium bowl, mixing well after each addition. Add to slow cooker; stir. Cover with lid. Cook on LOW 6 to 7 hours (or HIGH 3 to 4 hours).
- Cut corn kernels off the cobs. Add to ingredients in slow cooker along with 1-1/2 cups of the shredded cheese; stir until shredded cheese is melted. Cook, covered, 5 min. or until heated through.
- Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining shredded cheese, avocados and cilantro.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 660 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 6 g, Protein 15 g
POBLANO CHICKEN CHOWDER
Make and share this Poblano Chicken Chowder recipe from Food.com.
Provided by Kaccy G.
Categories Chowders
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a large stockpot over medium heat.
- Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
- Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
- Stir in the chicken bouillon.
- Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
- Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
- Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
- Add the flour and stir to combine.
- Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
- Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
- When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
- Pour the mixture in the skillet into the stockpot, whisking to blend.
- Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
- Remove the pot from the heat.
- Stir in the hot sauce, then the cream, and serve.
Nutrition Facts : Calories 340.7, Fat 22.6, SaturatedFat 10.9, Cholesterol 77.3, Sodium 1117.2, Carbohydrate 16, Fiber 2, Sugar 3, Protein 18.2
CHICKEN POBLANO CHOWDER
A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.
Provided by PalatablePastime
Categories Chowders
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6
POBLANO CORN CHOWDER
This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.
Provided by NAIVERAY
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- In a blender or food processor, puree the onion and celery; drain.
- Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
- Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
- Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g
ROASTED POBLANO CHICKEN AND CORN CHOWDER
Provided by Danelle
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
- Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
- In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
- Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
- Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.
Nutrition Facts : ServingSize 6
POBLANO AND SMOKED CHICKEN CHOWDER WITH HOMINY
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a saucepan, heat the olive oil. Add the onions, Poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat through. Correct the seasoning with salt and pepper.
- To serve, ladle into warm soup bowls. Garnish with chopped cilantro, avocado and lime juice just before serving.
TOMATILLO, POBLANO AND HEIRLOOM BEAN CHOWDER
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic. Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel, cumin, coriander, oregano, cinnamon, tomatoes, stock, and wine. Simmer gently for 10 to 15 minutes. Add the beans. Simmer to heat through. Correct seasoning with salt and pepper. To serve, ladle into warm soup bowls. Garnish with chopped cilantro, fanned avocado slices and lime juice just before serving.
More about "chicken poblano chowder food"
CREAMY CHICKEN AND POBLANO CORN CHOWDER - MOM FOODIE
From momfoodie.com
5/5 (3)Category SoupCuisine American, Tex-MexCalories 154 per serving
- Sear the chicken breasts skin side down. Once they are nicely browned, flip and sear other side.
CHICKEN POBLANO CHOWDER - TEXAS GRANOLA GIRL | TEXAS ...
From texasgranolagirl.com
Estimated Reading Time 3 minsTotal Time 45 mins
ROASTED POBLANO CHICKEN CHOWDER RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
Servings 8Calories 226 per serving
POBLANO CHICKEN CHOWDER | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
Servings 10Total Time 10 mins
MEXICAN CHICKEN POBLANO CHOWDER - CIAO CHOW BAMBINA
From ciaochowbambina.com
Reviews 43Estimated Reading Time 4 mins
CHICKEN POBLANO CHOWDER - CANNING AND COOKING AT HOME
From canningandcookingathome.com
GRILLED POBLANO + CORN CHOWDER - FOODESS.COM
From foodess.com
Cuisine CanadianCategory Dinner, LunchServings 4Total Time 40 mins
- Preheat grill on medium-high heat. Grill corn and chiles until chiles are charred (about 5 minutes) and corn is tender (about 10 minutes), flipping occasionally. Place chiles in a bowl, and place a plate on top (the steam will help their skins come off). When cool enough to handle, peel and discard the chile skins, and cut the corn off of the cobs. Chop the chiles.
- Meanwhile, heat butter in a large saucepan over medium heat. Add onion and celery, and cook until tender but not browned. Add garlic and cook another minute. Stir in flour and cook a minute more, then gradually whisk in milk. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Add potato, corn and chiles; cook, stirring occasionally, until potato is tender.
- Transfer 2 cups of the soup to a blender and carefully blend until smooth. Return pureed soup to the pot and stir in parsley. Taste and add more salt if needed. Serve topped with green onion or chives.
KETO CREAMY CHICKEN POBLANO SOUP (EASY) - LOW CARB QUICK
From lowcarbquick.com
4.6/5 (12)Total Time 25 minsCategory Main CourseCalories 407 per serving
- Rinse poblano peppers under water to cool off. Chop steamed poblano peppers, removing all seeds.
CHICKEN PABLANO CHOWDER - SHARE THE PASTA
From sharethepasta.org
- In a cast iron skillet or broiler pan place the poblano pepper (make sure it is dry) and broil for 5-7 minutes, using tongs flip it over and broil another 5-7 minutes until the skin is bubbling and charred.
- Carefully remove from oven and immediately place in a paper (or plastic) and roll closed. This will allow the pepper to steam and so the skin will come off easily. This can be done a day or two in advance.
CHICKEN POBLANO CHICKEN CHOWDER « NOTFORTIME
From notfortime.wordpress.com
Estimated Reading Time 4 mins
ONE-POT CHICKEN AND POBLANO CORN CHOWDER RECIPE - HOME CHEF
From homechef.com
Total Time 55 minsCalories 580 per serving
POBLANO CHICKEN CHOWDER WITH WILD RICE - THE COOKING BRIDE
From cookingbride.com
5/5 (1)Total Time 40 minsCategory EntreesCalories 485 per serving
SLOW-COOKER CHICKEN CHOWDER WITH EDAMAME - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 8Total Time 7 hrs 45 minsCategory HomeCalories 270 per serving
ONE-POT CHICKEN AND POBLANO CORN CHOWDER RECIPE - HOME CHEF
From homechef.com
Total Time 55 minsCalories 500 per serving
CHICKEN POBLANO SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Category Soups, Stews And Chili Recipes, Soup RecipesServings 8Total Time 1 hr 15 mins
CHICKEN POBLANO CHOWDER – PALATABLE PASTIME PALATABLE PASTIME
From palatablepastime.com
Cuisine Southwest, United StatesCategory Soups And StewsServings 6
RECIPE POBLANO CHICKEN CHOWDER CANYON CAFE | FYDJARR ...
From mertcounfuepengesch.bandcamp.com
CHICKEN POBLANO CHOWDER | RECIPE | STUFFED PEPPERS ...
From pinterest.com
POBLANO CHICKEN CHOWDER | BRING ME BLISS
From bringmebliss.com
POBLANO CHICKEN CHOWDER - FOOD NEWS
From foodnewsnews.com
FOOD NETWORK - PAULA DEEN - POBLANO CHICKEN CHOWDER ...
From myfitnesspal.com
WHAT WINE GOES WITH CHICKEN POBLANO CHOWDER RECIPE ...
From delipair.com
FARMHOUSE CHICKEN CHOWDER WITH CORN AND POBLANOS - 55+ LIFE
From 55pluslifemag.com
POBLANO CHICKEN CHOWDER : PAULA DEEN : FOOD NETWORK ...
POBLANO CHICKEN CHOWDER - ANTIPASTI RECIPES
From fooddiez.com
CHICKEN POBLANO CHOWDER- TFRECIPES
From tfrecipes.com
TURKEY (OR CHICKEN) POBLANO CHOWDER - CANNING AND COOKING ...
From canningandcookingathome.com
CHICKEN POBLANO CHOWDER RECIPE - MEXICAN.FOOD.COM | RECIPE ...
From pinterest.nz
10 BEST MEXICAN CHICKEN POBLANO RECIPES - YUMMLY
From yummly.com
CHICKEN POBLANO CHOWDER ~ GOOD FOOD CORNER
From goodfoodcorner.blogspot.com
CHICKEN POBLANO CHOWDER RECIPE - MEXICAN.FOOD.COM ...
From pinterest.ca
POBLANO CHICKEN CHOWDER - FARM BELL RECIPES
From farmbellrecipes.com
CHICKEN POBLANO BACON CHOWDER « NOTFORTIME
From notfortime.wordpress.com
CHICKEN POBLANO CHOWDER RECIPES
From tfrecipes.com
CHICKEN POBLANO CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.com
SMOKY CHICKEN AND POBLANO CHOWDER RECIPE
From foodreference.com
POBLANO CORN CHOWDER WITH SHRIMP RECIPE - FOOD & DRINK RECIPES
From fooddrinkrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love