Pablo chicken and corn chowder

Name: Pablo chicken and corn chowder
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 4 tbsp butter; 1 tbsp oil; 1 small onion; 4 roasted, peeled and chopped poblano peppers; 2 minced garlic cloves; 1/2 cup flour; 5 cups broth; divided; 2 cups heavy cream; 3 yellow potatoes; 1 tsp ground cumin; 1 tsp New Mexico chili powder; 1 tsp black pepper; Salt to taste I used 2 1/4 tsp; Precooked chicken I used rotisserie chicken; 30 oz roasted yellow sweet corn

4 steps

Prep:1hCook:30min

Updated at: Mon, 24 Nov 2025 17:50:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories805.5 kcal (40%)

Total Fat36.7 g (52%)

Carbs102.1 g (39%)

Sugars25.3 g (28%)

Protein22 g (44%)

Sodium795.4 mg (40%)

Fiber15.7 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 Tbspbutter

1 Tbspoil

1onion

small

4poblano peppers

roasted, peeled and chopped

2garlic cloves

minced

½ cupflour

5 cupsbroth

divided

2 cupsheavy cream

3yellow potatoes

1 tspground cumin

1 tspNew Mexico chili powder

1 tspblack pepper

Salt

to taste, I used 2 1/4 tsp

chicken

Precooked, I used rotisserie chicken

30 ozyellow sweet corn

roasted

Instructions

Step 1

Melt butter and add oil. Add onions and Pablano peppers and sauté for 3 minutes. Add garlic and cook for 1 minute.

Step 2

Sprinkle in flour and mix for 1 minute. Add 1 cup chicken broth and mix. Add 2 cups heavy cream and mix.

Step 3

In another pot cook potatoes and spices with 4 cups of chicken broth. Bring to boil. Once it comes to boil add chicken and corn. Cook for 15 minutes until potatoes are soft.

Step 4

Add creamy Pablano base to the soup and mix. Simmer for 5 minutes and enjoy.