Chicken Corn Chowder with Poblano Chilies [RECIPE]

Our Chicken Corn Chowder with Poblano Chilies is a spicy and delicious way to beat the cold. (Photo by Jathan Fink, Jadeworks Entertainment)

If it is chilly outside, it’s a safe bet I’m in the kitchen cooking up one of my favorite soups. I’ve always been a big chowder fan, but sometimes clams aren’t available or I’m craving something a little spicy. That’s when my chicken corn chowder with poblano chilies is just the ticket! Packed with healthy veggies and lots of flavor, this recipe will be on the table in less than 30 minutes, which makes it perfect for a quick lunch on a cold day.

PREP TIME: 20 minutes
COOK TIME: 10 minutes

INGREDIENTS

• 2 tablespoons butter
• 1/2 white onion, chopped (about 1/4 cup)
• 2 stalks celery, peeled and chopped (about 1/4 cup)
• 1/2 poblano chile, seeded and minced
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chopped cooked chicken (about 2 breast halves)
• 2 cups fresh or frozen corn kernels
• 1/4 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1 (14 3/4-ounce) can cream-style corn
• Fresh chopped cilantro (optional)

DIRECTIONS

1. In a large Dutch oven, melt butter over medium heat. Add onion, celery, and chilies; cook for 3 minutes or until tender, stirring frequently. Add flour; cook for 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; reduce heat to simmer and cook until thick, about 5 minutes. Serve topped with cilantro, if desired.

TIP: This recipe is a great use of leftover chicken. Simply remove all bones and chop remaining meat, keeping it in a resealable plastic container until ready to use.

YIELDS: 6 servings

©2016 Jadeworks Entertainment