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Poblano Chicken Chowder Recipe

Poblano Chicken Chowder

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (179)

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Average Rating:

Total Reviews: 179

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  • on June 01, 2013

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    Loved this soup!I added red potatoes and corn.Will make it again

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  • on March 07, 2013

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    This was really excellent. I did add mushrooms to the mix because we love them. When it was done, I boiled some pasta, drained it and put in a dish. I then took several ladles of the chowder and added it to the pasta to keep it from sticking. Then I plated a scoop of pasta and a ladle of chowder and it was just delicious. Yea!!!

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  • on March 04, 2013

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    Made this chowder yesterday and it came out delicious. I cut the recipe in half, since there are only 2 of us. However, after reading the reviews, I kept the white pepper, cumin and thyme the original amounts, I also roasted the peppers(3in the oven for about 10 minutes, added corn for color more than any other reason, omitted the bouillon and I also used half and half instead of cream. My husband could not stop saying how good it was. This recipe is a real keeper in my house. Thanks Paula.

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  • on January 27, 2013

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    Very good chowder. Wanted a bit more smokey flavor from the poblanos. I used 3 medium/large. Might roast them next time before adding. Very quick to put together up to roux and cream the day before. A potato or two would have also been a nice addition. Everyone in the family really liked it.

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  • on December 22, 2012

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    The first time I made this, it was good but needed a little something more so the second time I added corn, potatoes and bacon. YUM!

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  • on December 11, 2012

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    My daughter made this - so delicious. She also added a habanero pepper, corn, along with some shredded cheese at the end. Has a wonderful kick!!!

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  • on November 03, 2012

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    The spices, poblanos & other veggies came together as a flavorful complement for the chicken in this recipe. A few modifications to the recipe (often times Deen's food is not too healthyresulted in a lovely chicken chowder.

    Roasting three large poblano peppers was easy pre-prep. Two TBL of olive to saute the veggies worked well. Adding half of the poblano pepper during the saute stage, the remainder went in with the chicken stock (not broth. Since I didn't want such a large batch of chowder, I cut the quantity of most ingredients in half. I doubled the white pepper, cumin & thyme, skipped the bouillon, & used the requested half bunch of cilantro. I let the soup base rest while roasting the chicken breasts. Shredded & coarsely chopped, three cups of lightly seasoned (olive oil, kosher salt, cracked pepper chicken breasts thicken the texture to the chowder. Halving the quantity flour and the butter worked well. One half cup of half & half finished the chowder nicely.

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  • on October 05, 2012

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    This was a perfect comfort soup! Not sure we will be able to eat canned soup again. I ended up cooking the chicken on the stovetop and seasoned it with all the seasonings that were going to be added to the soup to add more flavor. I wouldn't change anything about this recipe!

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  • on September 17, 2012

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    Very tasty, a great go to recipe that the whole family will love....didn't change a thing and you don't need to!

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  • on September 12, 2012

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    We love this recipe! The flavors are wonderful and work well together! This is one of our favorite fall meals!

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