To warm up a cold evening, try this comforting roasted poblano and corn chowder with chicken and sausage. It blends a creamy base with tender chicken, savory sausage, potatoes, and sweet corn for a satisfying bowl that’s perfect for winter dinners. The roasted poblano and garlic add a subtle smoky depth while the cream and fresh cilantro make each spoonful rich and bright. This is an easy, hearty recipe you’ll want to make again.
Roasted Poblano Corn Chowder with Chicken & Sausage
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Ingredients
- 1 large poblano pepper, seeded & diced
- 1 ½ cups frozen whole kernel corn, thawed
- 3 garlic cloves, minced
- ½ Tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp pepper
- 6 oz reduced fat sausage, or 8 oz hot sausage for a spicier chowder
- 1 large chicken breast, cut into ½” to 1″ cubes
- 2 cups chicken broth
- 1 (14.5oz) can cream-style corn
- ½ Tbsp granulated sugar
- 1 large potato, peeled & diced
- ½ cup heavy cream
- ¼ cup chopped fresh cilantro leaves
Instructions
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Preheat oven to 375°F. In a bowl, toss the diced poblano, thawed corn, and minced garlic with the olive oil. Spread the mixture on a large, lightly seasoned baking sheet and season with salt and pepper. Roast for about 20 minutes, stirring once halfway through. Remove from the oven and set aside.
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While the vegetables roast, brown the sausage in a large non-stick stockpot, breaking it up with a spoon. Drain all but a couple of teaspoons of the rendered fat (if using reduced-fat sausage, you can skip draining). Add the cubed chicken to the pot and cook in the remaining fat until the chicken is no longer pink.
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When the chicken is cooked through, return the sausage to the pot. Add the chicken broth, cream-style corn, granulated sugar, diced potato, and the roasted poblano–corn–garlic mixture. Bring to a simmer and cook 15–20 minutes, or until the potatoes are fork-tender, stirring occasionally.
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Stir in the heavy cream and chopped cilantro. Heat just to a gentle boil, then remove the pot from the heat. Taste and adjust salt and pepper as needed. Serve the chowder hot.
Notes
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*For a spicy variation, substitute the sausage with 10 oz diced encased Mexican chorizo.
