In this meal, we're adding all kinds of delicious parts for a whole chowder that's tasty beyond its components. Diced chicken combined with sweet corn and feisty poblano, then simmered in cream to achieve supreme soup sublimation. (In one pot, no less!) The resulting soup, topped with cheese and crunchy tortilla strips, is the ultimate case of multiplication by addition: This chowder is excellent times delicious times easy.
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You Will Need
Before You Cook
Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice.
Stem poblano pepper, seed, and cut into ½" dice. Wash hands and cutting board after prepping.
Pat diced chicken dry, and season with a pinch of salt and pepper.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Season same amount.
Sear the Chicken
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pot and stir occasionally until browned on two sides, 4-6 minutes.
Transfer to a plate. Chicken will finish cooking in a later step.If using whole chicken breasts, follow same instructions.
Reserve pot; no need to wipe clean.
Start the Chowder
Return pot used to sear chicken to medium heat and add 2 tsp. olive oil.
Add onion and poblano (to taste) to hot pot and stir often until vegetables are slightly softened, 3-5 minutes.
Add corn and seasoning rub and stir until completely combined.
Finish the Chowder
Add chicken and any accumulated juices, ½ cup water, cream, and chicken base to pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
For a thinner texture, stir in additional water 1 Tbsp. at a time until desired texture is reached.
Remove from burner. Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing chowder with cheese and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!
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