Roasted Poblano Chicken Corn Chowder
It’s time to say hello to crisp autumn evenings! Elderwood’s Regional Dining Service Manager Daryl Cronk shares his recipe for Roasted Poblano Chicken Corn Chowder. “This recipe compliments the cooler weather and warms your soul,” Said Cronk.
You can simply toss everything into the crock-pot and go outside to rake those leaves. In a few hours you will have a delicious savory treat without any tricks.
2 – 6-8-ounce chicken breast
1 – Red onion (minced)
2 – Cloves of garlic (minced)
2 – Ribs of celery (minced)
5 – Ears of sweet corn (shucked, rinsed and kernelled)
1 – Poblano pepper (seeded, roasted and chopped) Tip: Cut the pepper in half and remove the stem and seeds. Hold the pepper halves over an open flame (gas stove burner) until you notice charring. Remove with tongs, let it cool down and chop it up on your cutting board.
2 – Yukon gold potatoes (large dice) I like to leave the skins on. It complements the rustic theme of the soup.
3 – Strips of bacon (fully cooked, chopped)
5 – Sprigs of fresh thyme (picked)
3 – Cups of chicken stock or broth
3 – Cups of Vitamin D milk (feel free to use 2% or skim but it won’t be as creamy)
1 – Teaspoon of Kosher salt
1 – Teaspoon of black pepper
1 – Tablespoon of cornstarch (dissolve with a splash of cold chicken stock before adding to the crockpot)
Garnish – You can use fresh chopped chives, but scallions are nice too!
We recommend purchasing a fresh French Baguette to serve on the side.
- Chop and mince all your veggies and add them to the crock-pot.
- Add the thyme, salt and pepper.
- Add the raw chicken breast.
- Add the wet ingredients including the dissolved cornstarch.
- Add the bacon
- Set the crockpot on high for 1.5 hours and then reduce the heat to low for a minimum of 2 more additional hours.
- You can remove the chicken breast after 1.5 hours and cool them down the refrigerator. When cooled, you can pull the chicken breast into shredded looking pieces. Add the chicken back into the crock after shredded.
- Adjust the seasoning and garnish.