Fire-Roasted Poblano Pepper Corn Chowder

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 6


1 pound chicken breast
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 poblano peppers
1 medium white onion diced
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cloves of garlic, chopped
1 32 ounce carton of chicken stock
1 16 ounce package frozen sweet corn
1 teaspoon cumin
1 26.1 ounce package Swanson Cream StarterTM


Slice chicken breast into thin medallions, season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a skillet over medium heat. When the skillet is hot add chicken medallions to the soup, lay chicken out evenly in the pan. Cook chicken through flipping over once the bottom is cooked through.

Roast poblano pepper on a grill or under the broiler. Wash pepper and dry. Lay pepper on the grill on high and cook until the skin has blackened, turn pepper over and allow the skin of the pepper to blacken. Remove the pepper from heat, and when the pepper has cool remove the skin, and chop pepper.

In a small stock pot add 1 tablespoon vegetable oil. Sauté chopped onions in stockpot until they are translucent. Add salt to the cooking onions, and when they are clear add chopped garlic. Add chicken stock and frozen corn to the stockpot. Cook corn and the stock for until the corn has been heated through. Add cooked chicken, chopped poblano peppers, cumin, stir through. Add Swanson Cream Starter™ to the soup, and heat through. Serve immediately.