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.
Halve and peel onion. Cut halves into ¼" dice.
Stem poblano pepper, seed, and cut into ½" dice.
Remove husk from corn, rinse, and carefully remove kernels from cob.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper.
Sear the Chicken
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add diced 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.
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 hot pot and stir often until vegetables are slightly softened, 3-5 minutes.
Add corn and seasoning rub and stir to combine, 1 minute.
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.
Stir occasionally until slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. For a looser texture, stir in additional water 1 Tbsp. at a time.
Remove from burner.
Season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing with cheese and tortilla strips. Squeeze lime wedges over soup to taste. Bon appétit!