Chicken and Poblano Corn Chowder
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By Jen Drews
Chicken and Poblano Corn Chowder
5 steps
Cook:30min
Updated at: Mon, 27 Nov 2023 18:24:54 GMT
Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories585.3 kcal (29%)
Total Fat29 g (41%)
Carbs39.6 g (15%)
Sugars5.9 g (7%)
Protein41.4 g (83%)
Sodium637.4 mg (32%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Turn oven to 375, Boil/drain diced potatoes.
Cook chicken, drain, pat dry and slice into small pieces.
red potatoes8 oz
chicken breast8 ozStep 2
In tray combine diced poblanos, corn, potatoes, taco seasoning, and 2 tsp olive oil.
Place tray on a baking sheet and bake uncovered in hot oven for 8-10 minutes.
poblano3 oz
corn kernels3 ozred potatoes8 oz
taco seasoning2 tsp
olive oil2 tspStep 3
Carefully remove from oven.
In a mixing bowl, combine cornstarch, heavy cream, chicken concentrate, and 1 cup water.
Add cornstarch-cream mixture and chicken to tray and stir to combine.
cornstarch2 Tbsp
heavy whipping cream3 oz
chicken broth concentrate2 tsp
water1 cupchicken breast8 ozStep 4
Place tray back on baking sheet.
Bake again uncovered in hot oven until chowder thickens and chicken is heated through, 8-10 minutes.
Step 5
Remove from oven and stir to combine. Season with a pinch of pepper.
Garnish with cheese.
pepper
shredded cheddar cheese1 ozNotes
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