Creamy Chicken and Poblano Corn Chowder
Creamy Chicken & Poblano Corn Chowder recipe, which is healthy and filling.
Servings 10
Calories 154kcal
Ingredients
- 2 chicken breasts bone-in, skin-on
- Kosher salt
- dried thyme
- 1 teaspoon oil
- 5 cups chicken stock
- 1 clove garlic minced
- 2 bay leaves
- 2 potatoes finely diced
- 2 cups corn
- 2 roasted Poblano peppers
- 1 ½ cups goats' milk yogurt regular yogurt is fine
- salt and pepper to taste
Instructions
- Season the breasts with thyme and Kosher salt (a generous pinch of each per breast).
- Put the oil in dutch oven or other large pot which has a tight fitting lid, over med-high heat.
- Sear the chicken breasts skin side down. Once they are nicely browned, flip and sear other side.
- Toss in bay leaves and garlic, and pour in stock.
- Once stock comes to boil, cover and reduce to simmer. Simmer for 40 minutes. Shut off and allow to cool down a bit.
- Take the breasts out of the stock and set aside to cool further for cutting.
- Skim the fat off top of stock, then drop in the potatoes and corn to simmer.
- Dice the chicken, and slice the poblanos into strips about two inches long.
- Once the potatoes are cooked through add the chicken and peppers and simmer another 10 minutes, then add yogurt, stir and simmer another 10 minutes
- Season to taste and serve.
Nutrition
Calories: 154kcal | Carbohydrates: 18g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 26.5mg | Calcium: 64mg | Iron: 2mg