Roasted Poblano peppers add a little heat and a lot of flavor to chicken chowder. Poblanos, chicken, potatoes, corn and beans make this a hearty chowder. This is great for a cold day spent ice fishing, skiing or snowmobiling.
Keyword chicken, chowder, On The Fire
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Author Robin Follette
2 to 4Poblano PeppersChoose size and amount depending on how much heat you like
4cupspotatoesbite sized pieces
1largered Bell pepperOrange or yellow works too; you're after color
115 oz canblack beans
115 oz cancornor 2 cups frozen
2limes1 quartered, one halved. You'll use the juice from the halved lemon.
salt and pepperto taste
Roast the Poblanos. You can do this under the broiler or if you have propane or natural gas, over the flame. Roast until half or three-quarters of the skin is black. Move the roasted peppers to a container and cover. They will continue to cook briefly.
Cook the bite-sized potatoes in the chicken stock until fork tender. Drain but KEEP THE STOCK. Don't drain it down the sink like I once did.
Cook the bacon until crispy. Set aside to cool and then chop the bacon. Keep the bacon fat.
Cook the chicken. You can roast or pan fry.
In the bacon pan, saute the onion, pepper and garlic until the onion is translucent.
Add the flour to the bacon fat, onion, pepper and garlic and stir to make a paste. Adjust the flour as necessary.
Mix in the chicken stock and stir until the flour mixture has dissolved.
Add the chili powder, cumin, Poblanos, chicken, potatoes, corn and beans. Stir well. Does it need salt and pepper? Probably at least pepper. If the chicken stock was salty, probably no salt needed.
Add 3/4 cup cheddar, the cream and the sour cream and stir.
Add the juice of 1 lime. This little bit of juice makes a big difference in flavor!
Top each bowl with a little Queso Fresco, bacon crumbles, cilantro and a lime wedge.
Cooking with Chef Robin, On The Fire, Big Wild Radio.