Go Back
a plain bowl of pale creamy chicken corn chowder with short shredded chicken thigh pieces, yellow corn kernels and tiny softened green poblano pieces mixed throughout, with no potato cubes, cheese, tortilla strips, lime wedges or garnish
Rachel Kim

Chicken Corn Chowder

A roasted poblano gives this chicken corn chowder a mild chile flavor, while masa harina thickens the milk into a broth that tastes naturally of corn. Poach the chicken thighs in the soup and pull them into short shreds before returning them. That keeps their juices in the pot and avoids dry strips of precooked breast. Whisk the masa into cold milk before adding it, then give it a gentle simmer so the grain loses its raw taste. The poblano should be peeled and finely chopped; you want little green pieces through the chowder instead of long slippery strips hanging from the spoon.
Print Recipe Pin Recipe
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 the broiler and place poblano on a foil-lined sheet 6 inches below the heat. Broil for 8 to 12 minutes, turning until blistered on all sides; cover in a bowl for 10 minutes, then peel, seed and finely chop.
  2. Meanwhile, heat oil in a soup pot over medium heat. Cook onion for 7 minutes and garlic for 30 seconds.
  3. Add chicken thighs, broth, salt and cumin. Bring to a gentle simmer, cover partly and cook for 20 to 25 minutes until the thickest thigh reaches 165°F.
  4. Lift chicken onto a plate and shred into short pieces. Add corn and chopped poblano to the broth and simmer for 5 minutes.
  5. Whisk masa harina into the cold milk until smooth. Stir into the simmering broth and cook gently for 5 to 7 minutes, stirring frequently until lightly thickened.
  6. Return chicken and add cream. Warm gently for 2 to 3 minutes, then divide among 6 bowls.