Poblano Corn Chowder With Chicken

Name: Poblano Corn Chowder With Chicken
Ingredients: 2 boneless skinless chicken breasts; 2 cups water; 4 cups frozen corn, divided; 1 cup milk; 1 tablespoon olive oil; 2 poblano chiles, seeded, diced; 1 white onion, chopped; 3 medium garlic cloves, minced; 1 teaspoon sugar; 1 teaspoon kosher salt; 1/2 teaspoon cayenne pepper; 1 large tomatoes, diced; 1/4 cup feta cheese, crumbled; cilantro, chopped (optional); avocado, slices (optional); lime slice (optional); black pepper, freshly ground

17 ingredients

8 steps

Ingredients

2 boneless skinless chicken breasts
2 cups water
4 cups frozen corn, divided
1 cup milk
1 tablespoon olive oil
2 poblano chiles, seeded, diced
1 white onion, chopped
3 medium garlic cloves, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 large tomatoes, diced
1/4 cup feta cheese, crumbled
cilantro, chopped (optional)
avocado, slices (optional)
lime slice (optional)
black pepper, freshly ground

Directions

1

In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
2

Shred the chicken reserving poaching liquid.
3

Puree 2 cups of the corn kernels in a blender with the milk; set aside.
4

In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; saute 4 to 5 minutes.
5

Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
6

Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
7

Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
8

Ladle into servings bowls and garnish as desired.