Roasted Poblano Chicken and Corn Chowder

February 23, 2015

2334

This hearty chowder is loaded with potatoes, corn, peppers, bacon and cheese.

2 medium poblano peppers
1-2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
4 1/4 cups chicken broth, divided
2 cups peeled, diced potatoes
2 cups cooked, shredded chicken
2 cups frozen corn, thawed
2 cups half and half or light cream
4 tablespoons flour
1/2 cup sour cream
4-6 slices bacon, cooked crisp and crumbled
1/4 cup chopped fresh cilantro
Salt and pepper, to taste
Optional garnishes:
Additional bacon
Shredded cheddar cheese
Sour cream
Chopped fresh cilantro

Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until...
See the full directions on my site

Nutritions

Calories
1151

Sodium
966mg
40% DV

Fat
76g
118% DV

Protein
12g
24% DV

Carbs
20g
7% DV

Fiber
6g
25% DV