Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 large poblano peppers (about 12 oz total)
- 2 tbsp unsalted butter + 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 celery ribs, finely chopped
- 4 garlic cloves, minced
- 1 lb Yukon Gold potatoes, peeled and 1/2-inch dice
- 3 cups corn kernels, divided (fresh or frozen)
- 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne (optional)
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 3 cups cooked shredded chicken (about 1 lb)
- 1 cup half-and-half, warmed
- 1 1/2 tsp kosher salt + 1/2 tsp black pepper
- 1 tbsp fresh lime juice
- Garnishes: 1/4 cup chopped cilantro, 2 sliced green onions, 1/2 cup crumbled cotija, tortilla strips, lime wedges
Do This
- 1. Broil poblanos on high (about 550°F) 6–8 minutes per side until blistered; steam covered 10 minutes, peel/seed, chop.
- 2. In a 5–6 qt pot, cook butter, oil, onion, and celery over medium 6–8 minutes; add garlic 30 seconds.
- 3. Stir in cumin, smoked paprika, oregano, cayenne 30 seconds; sprinkle flour and cook 1 minute.
- 4. Whisk in broth; add potatoes, bay leaf, salt, pepper. Simmer medium-low 12–15 minutes until just tender.
- 5. Add chopped poblanos and 2 1/2 cups corn. Simmer 5 minutes.
- 6. Lightly blend part of the chowder to thicken. Stir in chicken and warmed half-and-half; heat gently 3–5 minutes. Add lime juice.
- 7. Taste and adjust seasoning. Ladle into bowls; top with reserved 1/2 cup corn, cilantro, green onion, cotija, tortilla strips, and lime.
Why You’ll Love This Recipe
- Smoky roasted poblanos meet sweet bursts of corn and tender chicken in a cozy, chowder-style soup.
- Lightly creamy without feeling heavy, thanks to a partial blend for body and just enough half-and-half.
- Weeknight-friendly with rotisserie chicken and frozen corn, yet dinner-party worthy with bright garnishes.
- Flexible heat level—keep it mild or add a kick with cayenne or a minced jalapeño.
Grocery List
- Produce: Poblano peppers (3), yellow onion, celery (2 ribs), garlic (4 cloves), Yukon Gold potatoes (1 lb), corn kernels (or 4–5 ears fresh), cilantro, green onions, limes (2), optional jalapeño.
- Dairy: Unsalted butter, half-and-half, cotija or queso fresco (optional).
- Pantry: Olive oil, low-sodium chicken broth, all-purpose flour, ground cumin, smoked paprika, dried oregano, cayenne (optional), bay leaf, kosher salt, black pepper, tortilla chips or strips.
Full Ingredients
Chowder Base
- 3 large poblano peppers (about 12 oz total)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 celery ribs, finely chopped (about 3/4 cup)
- 4 garlic cloves, minced
- 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
- 3 cups corn kernels, divided (2 1/2 cups for simmering + 1/2 cup reserved for garnish; fresh or frozen)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano (Mexican oregano if available)
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 3 cups cooked shredded chicken (about 1 lb; rotisserie works great)
- 1 cup half-and-half, warmed
- 1 tbsp fresh lime juice (about 1/2 lime), plus wedges for serving
To Finish & Garnish
- 1/4 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1/2 cup crumbled cotija or queso fresco (optional)
- Tortilla strips or crushed tortilla chips
Optional Extras
- 1 small jalapeño, minced (for extra heat)
- 1 tbsp masa harina (alternative thickener; see Pro Tips)
Step-by-Step Instructions
Step 1: Roast the poblanos
Position an oven rack 6 inches from the broiler element and preheat the broiler to high (about 550°F). Place the poblanos on a foil-lined sheet pan and broil 6–8 minutes per side, turning with tongs, until skins are blackened and blistered. Transfer to a bowl, cover tightly (or place in a zip-top bag) and steam 10 minutes. Peel off the skins, remove seeds and membranes, and chop the peppers. Reserve a tablespoon or two of the prettiest chopped pieces for garnish, if you like.
Step 2: Soften aromatics
In a heavy 5–6 quart pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion and celery and cook, stirring occasionally, until very soft and translucent, 6–8 minutes. Stir in the garlic and cook 30 seconds until fragrant.
Step 3: Bloom spices and build the base
Sprinkle in the cumin, smoked paprika, oregano, and cayenne (if using). Stir 30 seconds. Add the flour and cook, stirring, for 1 minute to form a light roux. Gradually whisk in the chicken broth to avoid lumps. Add the potatoes, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered 12–15 minutes, until the potatoes are just tender when pierced.
Step 4: Add corn and poblano
Stir in the chopped poblanos and 2 1/2 cups of the corn (reserve 1/2 cup for garnish). Simmer 5 minutes to meld flavors and cook the corn through.
Step 5: Thicken by partial blending
For a chowder-like body without heaviness, use an immersion blender to give the pot a few short pulses, leaving plenty of texture. Alternatively, scoop 2 cups of chowder into a blender, vent the lid, blend until smooth, and return it to the pot. Discard the bay leaf.
Step 6: Add chicken and cream gently
Reduce heat to low. Stir in the shredded chicken and the warmed half-and-half. Heat gently 3–5 minutes; do not boil. Stir in the lime juice and taste, adjusting with additional salt and pepper as needed.
Step 7: Finish and serve
Ladle into warm bowls. Top with the reserved 1/2 cup corn, the reserved chopped poblanos, cilantro, green onions, cotija, and tortilla strips. Serve immediately with lime wedges.
Pro Tips
- Char properly: Deep blistering on the poblanos equals maximum smoky flavor. Steaming them covered loosens the skins for easy peeling.
- Prevent curdling: Warm the half-and-half before adding, and keep the chowder below a simmer once dairy goes in.
- Thickening options: Prefer a corn-forward thickness? Blend more of the soup. Or whisk 1 tbsp masa harina into 2 tbsp water and stir in during Step 4.
- Use what you have: Rotisserie chicken and frozen corn make this weeknight-easy; no need to thaw the corn first.
- Season smart: If your broth is not low-sodium, reduce the added salt and adjust at the end.
Variations
- Vegetarian: Swap chicken for 2 cans (15 oz each) white beans, rinsed and drained; use vegetable broth.
- Smokier and richer: Crisp 4 oz diced bacon first; cook aromatics in the drippings and use the bacon as a garnish.
- Spicier: Add a minced jalapeño with the aromatics or finish with a few dashes of your favorite hot sauce.
Storage & Make-Ahead
Refrigerate cooled chowder in an airtight container up to 4 days. Reheat gently over low heat, stirring, without boiling. For freezing, omit the half-and-half and add it after thawing; freeze up to 2 months. Thaw overnight in the refrigerator. The chowder base can be made 1–2 days ahead through Step 5; add chicken and half-and-half just before serving. Store garnishes separately and add fresh at the table.
Nutrition (per serving)
Approximate values for 1 of 6 servings, without optional garnishes: 360 calories; 26 g protein; 15 g fat; 32 g carbohydrates; 4 g fiber; 780 mg sodium.
