Roasted Chicken Corn Chowder Recipe

Name: Roasted Chicken Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs. grilled boneless skinless chicken breasts cubed.; 4 ears of corn lightly grilled and removed from the cob approx. 3 cups; 2 large poblano peppers grilled; 1 lg. onion (white or Red) diced; 2 med. russet potatoes diced-large; 1 med. red bell pepper diced; 1 med yellow bell pepper diced; 1 cup chopped celery; 6 med. cloves of garlic minced; 6 cups of chicken stock; 2 cups fat free half&half; 3 T. corn starch; 1 tsp. poultry seasoning

Servings: persons

1-1/2 lbs. grilled boneless skinless chicken breasts cubed.
4 ears of corn lightly grilled and removed from the cob approx. 3 cups
2 large poblano peppers grilled
1 lg. onion (white or Red) diced
2 med. russet potatoes diced-large
1 med. red bell pepper diced
1 med yellow bell pepper diced
1 cup chopped celery
6 med. cloves of garlic minced
6 cups of chicken stock
2 cups fat free half&half
3 T. corn starch
1 tsp. poultry seasoning

1
Grill chicken beasts until juices run clear and meat is white inside.
2
Grill corn, husks removed, until the kernals get lightly browned but not charred. Grill peppers until slightly charred, remove from grill, place in closed paper bag or ziplock for approximated 15 minutes allowing them to steam. Remove from bag, remove stem end, seed pod, and all seeds then dice a small dice.
3
While peppers are steaming saute onions, celery, potatoes, bell peppers, and garlic approximatey 5-7 minutes.
4
Add chicken stock, chicken, poultry seasoning, and peppers. Reduce heat to medium low cover and simmer for 20-30 minutes, stirring as needed.
5
Wisk corn starch with cold half&half and slow add to chowder while bringing to a gentle boil until it begins to thicken. Lower heat to low simmer and cook another 20 minutes.

1311

kcal

Calories

Fat

153

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 lbs. grilled boneless skinless chicken breasts cubed., 4 ears of corn lightly grilled and removed from the cob approx. 3 cups, 2 large poblano peppers grilled, 1 lg. onion (white or Red) diced, and more.

Yes, Roasted Chicken Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions