Chicken Poblano Chowder Recipe
I am a die hard fan of Jason’s Deli! They have an amazing Poblano Corn Chowder that is out of this world! Creamy, delicious, slightly spicy with the poblano peppers – it is superb on a cold wintery day.
While the Jason's Deli version is fantastic, it is also loaded with corn, red potatoes and probably has wheat to thicken the chowder. When I found poblano peppers in the store, I knew it was time to come up with a gluten free, low carb Chicken Poblano Chowder, brimming with fresh veggies, that would work well on an Anti-Inflammatory Diet. A huge thank you to Paula Deen's recipe, which has a whopping cube of butter and cup of flour. Probably delicious, but not what I want, so improvised to make it healthy! We served this on a snowy day, with a huge, multi-colored salad with a lemony-lime dressing! This would also compliment southwestern or Mexican meals.
35 min | 15 min prep
SERVES 12 -14
- drizzle of EVOO
- 3 large carrots, diced
- 2 large onions, diced
- 5 celery ribs, sliced
- 2 tablespoons minced garlic
- 8 oz container sliced mushrooms
- 3 poblano peppers, seeded and diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons cumin
- 1/2 teaspoon dried thyme
- 2 quarts chicken stock
- 1/2 bunch cilantro, chopped (no stems)
- 3 cups shredded cooked chicken (rotisserie makes it easy!)
- 1 ear or can of organic corn (optional - depending on how low carb you want it)
- 1 cup heavy cream or 2 cups plain almond or rice milk
- In a large soup pot, saute onions until translucent. Add celery, garlic, and carrots, saute. Add mushrooms and cook down a bit. Add poblanos, salt, pepper, cumin and thyme until - the goal is to keep the vegetables crisp-tender.
- Add stock, corn, cilantro and chicken and cook several minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.