Imagine a creamy, hearty chowder that transports you straight to the vibrant streets of Mexico with just one spoonful. This Poblano Chicken Chowder isn't just another soup—it's a culinary adventure that combines the smoky richness of poblano peppers, tender chicken, and nutty wild rice in a creamy embrace that will have your family begging for seconds. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to transform your dinner routine from mundane to magnificent!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 poblano peppers, diced
- 1 lb chicken breast, cubed
- 1 cup wild rice
- 4 cups chicken broth
- 1 cup corn, frozen or fresh
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the poblano peppers, cube the chicken breast, chop the onion, and mince the garlic. If using fresh corn, cut the kernels off the cob. Rinse the wild rice under cold water to remove any debris.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Next, add the cubed chicken breast to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Stir in the diced poblano peppers and cook for another 3-4 minutes until they begin to soften.
- Add the wild rice to the pot, followed by the chicken broth, cumin, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the wild rice is tender and has absorbed most of the liquid.
- After the rice is cooked, stir in the corn and heavy cream. Allow the chowder to simmer for an additional 5 minutes, stirring occasionally, until heated through.
- Adjust seasoning with more salt and pepper if needed. If the chowder is too thick, you can add a bit more chicken broth or water to reach your desired consistency.
- Serve the Poblano Chicken Chowder hot, garnished with fresh herbs if desired. Enjoy your delicious Mexican-inspired meal!
Tips
- Roast your poblano peppers beforehand for an extra depth of flavor—simply char them over an open flame or under the broiler, then peel off the skin.
- Use high-quality, fresh chicken breast and cut it into uniform cubes to ensure even cooking.
- Rinse wild rice thoroughly to remove any dust or debris, which can affect the final taste.
- Don't rush the rice cooking process; let it simmer slowly to absorb all the delicious broth flavors.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- If you like extra heat, add a diced jalapeño when sautéing the onions.
- Fresh herbs like cilantro or chives make an excellent garnish and add a bright finish to the chowder.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
