Mexican Chicken Poblano Chowder

Cold Sunday morning. Check. Ingredients for Mexican Chicken Poblano Chowder. Check.  Angry Bird flannel pajama pants. Check. Dom’s XXlarge t-shirt. Check. Keeping Dom away from the camera. Check.

Good times. Check.

You might recall my mentioning in a recent post that our neighbors used to get together for wine and food pairing parties. I tell you what…if you’ve never done one – do one. They are so much fun!

I was chatting with Karen about the first one she hosted and she literally named off every dish and wine that people brought… her memory is quite impressive!

She reminded me that our dear friends, Kim and Mark, who by the way, have also moved off the street within the last few years 🙁 …prepared Chicken Poblano Chowder and paired it with a crisp cold Pinot Grigio. Oh yeah.

The smoky zesty fresh grilled flavors of this interesting chowder paired beautifully with the medium-bodied fruity flavors of this popular white wine. It was perfect.

There’s a little bit of labor involved with making this soup but nothin’ we can’t handle!

Let’s go!

Begin by roasting the poblanos in a 500 degree oven; grilling your chicken and corn on high heat; and sauté-ing the bacon along with all the other fun vegetables.

Once everything is cooked appropriately, you’ll create a roux using flour, along with a few dried seasonings.

Then you’ll finish it off with chicken broth and a little milk to create a chowder that warms you from the inside out.

I made a little extra corn for garnish and added parsley (where the recipe calls for cilantro).

Lucky for us, Kim and Mark shared a copy of their scrumptious recipe upon everyone’s request…it was a very big hit!

In planning for the evening, Karen made sure there were equal amounts of red and white wines attached to their complementary dishes. We enjoyed Prosecco, Cabernet and Chianti along with many other delightful wines and plates that included lobster ravioli with champagne sauce, strawberries in balsamic vinegar, homemade tortilla chips with salsa and meatballs with fresh Italian bread…I’ll give you one guess which pairing was mine. 😉

It was a great night spent with great friends indulging in great food!

These people did not mess around!

Buon Appetito!

Mexican Chicken Poblano Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Ciao Chow Bambina

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Ingredients

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• 3/4 lb. boneless skinless chicken breast
• 1 1/2 cups grilled or roasted corn kernels (plus more for garnish)
• 3/4 – 1 cup diced poblano chiles, roasted and peeled
• 2 Tbsp. butter
• 3 strips lean bacon, diced
• 1 1/2 cups diced onion
• 1 clove garlic, minced
• 1/4 cup diced celery
• 1 cup diced red bell pepper
• 1 cup diced carrots
• 5 Tbsp. all-purpose flour
• 1 tsp. ground cumin
• 1/4 tsp. garlic powder
• 1/4 tsp. leaf oregano
• 1 1/4 tsp. black pepper
• 1 1/2 cups milk
• 16 oz. chicken broth
• salt to taste
• 2 Tbsp. chopped flat-leaf parsley

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Instructions

1. Preheat an indoor or outdoor grill to the highest setting.
2. Lightly brush the chicken with oil, season with salt and pepper, and grill on both sides until browned and cooked through (about 8 – 10 minutes).
3. Cut into 1/4 inch pieces.
4. Grill 3 – 4 ears of corn in the same manner as the chicken.
5. Cool and cut the kernels off the cob.
6. Set the chicken and corn aside.
7. Lightly coat poblano peppers with olive oil and roast in a 500 degree oven for 20 minutes, flipping half way through.
8. Remove peppers from the oven and carefully remove the thin layer of charred skin and seeds (wearing gloves).
9. Dice poblanos and set aside.
10. Heat the butter and diced bacon in a large skillet over medium-high heat.
11. Sauté until bacon is lightly browned.
12. Add onion and garlic and sauté until translucent.
13. Add the celery, chiles, red peppers and carrots.
14. Cook for 3 – 4 minutes.
15. Sprinkle the flour and all the seasonings evenly over the vegetables stirring constantly.
16. Slowly add the milk and chicken broth in small amounts and continue stirring.
17. Cook, stirring constantly until smooth and thickened, 6 – 8 minutes.
18. Add salt to taste, chicken, corn and parsley.
19. Serve warm.

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{Recipe adapted from Contemporary Mexican Cooking.}

Ciao!