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Chicken Corn Chowder on a plate
Andrew Fowler

Chicken Corn Chowder

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 large poblano pepper
  • 1 tbsp neutral oil
  • 1 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 1 1/4 lbs boneless skinless chicken thighs trimmed
  • 4 cups low-sodium chicken broth
  • 3 cups frozen corn kernels
  • 3/4 tsp fine salt
  • 1/2 tsp ground cumin
  • 1 1/2 cups whole milk
  • 3 tbsp masa harina
  • 1/2 cup heavy cream

Method
 

  1. Heat broiler. Place poblano on a foil-lined sheet 6 inches below heat; broil 8 to 12 minutes, turning until blistered all over. Cover in a bowl 10 minutes; peel, seed, and finely chop.
  2. Meanwhile, heat oil in a soup pot over medium. Cook onion 7 minutes; add garlic for 30 seconds.
  3. Add chicken, broth, salt, and cumin. Gently simmer partly covered 20 to 25 minutes until thickest thigh reaches 165°F.
  4. Transfer chicken to a plate; shred into short pieces. Add corn and poblano to broth; simmer 5 minutes.
  5. Whisk masa harina into cold milk until smooth. Stir into simmering broth; cook gently 5 to 7 minutes, stirring frequently, until lightly thickened.
  6. Return chicken; add cream. Warm gently 2 to 3 minutes; divide among 6 bowls.