Chicken Corn Chowder With Poblanos |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe has evaporated milk in it instead of heavy cream. Ingredients:
1 small onion, chopped |
3 poblano peppers, roasted, peeled & deseeded |
2 (16 ounce) cans corn, drained, and divided |
1 (12 ounce) can evaporated milk |
2 cups chicken broth |
1 tablespoon garlic powder |
1 tablespoon salt |
2 cups cooked chicken, cut into cubes |
Directions:
1. Saute onion and the poblano peppers in olive oil until translucent in a soup pot.
2. Add salt, garlic powder and 1 can of the drained corn.
3. Cook until softened, then add the chicken broth.
4. Puree the mixture in a blender and then pour back into the pot.
5. Over low heat continue cooking adding the evaporated milk, chicken, and last can of drained corn.
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