9.6g protein per 100 cal
- Prep
- 10 mins
- Cook
- 30 mins
- Total
- 40 mins
Ingredients
Instructions
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In a large pot, melt the butter over medium-high heat. Add the chopped onion, celery, and poblano pepper, sautéing for about 5 minutes until they begin to soften. Stir in the garlic and cook for another minute, stirring constantly.
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Sprinkle the flour evenly over the sautéed vegetables and cook for 2-3 minutes, stirring frequently, until the mixture turns a light golden color.
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Pour in the green chiles and chicken broth, then increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for 10 minutes.
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Stir in the corn, chili powder, oregano, salt, pepper, milk, lime juice, cooked chicken, and cheddar cheese. Continue cooking for about 10 minutes, or until the chicken and corn are heated through and the cheese is fully melted.
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Before serving, garnish the chowder with desired toppings such as crumbled cotija cheese, fresh cilantro, or a sprinkle of Tajín for extra flavor.
Tami’s notes
To make this dish vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra veggies like zucchini or potatoes for more heartiness.
This chowder reheats well, so it can be made ahead of time and stored in the fridge for up to 3 days. Reheat over medium heat, stirring occasionally.
Serve with a side of tortilla chips, warm cornbread, or over a bed of rice to make it a heartier meal. A squeeze of extra lime juice just before serving adds a fresh pop of flavor.
Nutrition
Per serving: Calories 358kcalProtein 34.4gCarbs 27.9gFat 12.1g
Nutrition is an estimate and will vary with the brands and amounts you use.