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Creamy Chicken and Poblano Corn Chowder
Creamy Chicken & Poblano Corn Chowder recipe, which is healthy and filling.
Course
Soup
Cuisine
American, Tex-Mex
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Servings
10
Calories
154
kcal
Author
Robin Gagnon
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:
154
kcal
|
Carbohydrates:
18
g
|
Protein:
11
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
22
mg
|
Sodium:
220
mg
|
Potassium:
551
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
210
IU
|
Vitamin C:
26.5
mg
|
Calcium:
64
mg
|
Iron:
2
mg