Zutaten für Poblano Corn Chowder With Chicken
- Boneless Skinless Chicken Breasts
- 3 cups water
- Frozen Corn
- 1 cup milk (whole milk recommended)
- 2 tablespoons olive oil
- Poblano Chiles
- White Onion
- Garlic Cloves
- Sugar
- Kosher Salt
- Cayenne Pepper
- Tomatoes
- Feta Cheese
- Cilantro
- Avocado
- Lime Slice
- Black Pepper
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Zubereitung von Poblano Corn Chowder With Chicken
- Place 2 boneless, skinless chicken breasts in a small saucepan. Add 2 cups of water and bring to a boil.
- Reduce heat and simmer for 10-12 minutes, or until chicken is cooked through.
- Remove chicken from saucepan and shred. Reserve 1 cup of the cooking liquid.
- In a blender, combine 2 cups of frozen or fresh corn kernels with 1 cup of milk (whole milk recommended, but low-fat milk works too). Blend until smooth.
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 diced medium onion and 2 minced cloves of garlic. Sauté for 4-5 minutes, until softened.
- Add 2 diced poblano peppers and sauté for another 2-3 minutes.
- Add the shredded chicken, reserved chicken broth, and 1 cup of water to the pot. Bring to a simmer.
- Stir in the remaining 2 cups of corn, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (optional), and salt and pepper to taste.
- Reduce heat and simmer for 5 minutes, allowing flavors to meld.
- Stir in the pureed corn mixture and 1 (14.5 ounce) can of diced tomatoes (undrained).
- Stir in 1/2 cup of shredded cheddar cheese. Simmer for 2-3 minutes, or until cheese is melted and the chowder is heated through.
- (Optional) For extra richness, stir in 2 tablespoons of powdered milk.
- Ladle into bowls and garnish with fresh cilantro, sour cream, or avocado.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
19g
Fat
20g
Carbs
26g
