Go Back

Roasted Poblano Corn Chowder with Chicken & Sausage


  • 1 large poblano pepper, seeded & diced
  • 1 1/2 cups frozen whole kernel corn, thawed
  • 3 garlic cloves, minced
  • 1/2 Tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 oz Reduced Fat Sausage or 8oz HOT Sausage for a spicy chowder
  • 1 large chicken breast, cut into 1/2" to 1" cubes
  • 2 cups chicken broth
  • 1 (14.5oz) can cream-style corn
  • 1/2 Tbsp sugar
  • 1 large potato, peeled & diced
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro leaves


  • Toss diced pepper, thawed corn, & minced garlic with olive oil in a bowl. Spread onto a large seasoned baking sheet. Season with salt & pepper. Bake at 375*F for 20 minutes, stirring halfway through. Remove from oven & set aside.
  • Meanwhile, brown sausage in a large non-stick stock pot, breaking up sausage with a spoon. Drain all but a couple teaspoons of fat. Add chicken to the pot & cook in the fat saved from the sausage until the chicken is no longer pink. (If you are using reduced fat sausage: I didn't drain the sausage, I just added the chicken to the pot.)
  • Once all the chicken is cooked, return sausage to the pot & add the chicken broth, creamed corn, sugar, diced potato, & the roasted pepper, corn, & garlic set aside from before. Bring the chowder to a simmer & cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
  • Add heavy cream & fresh cilantro & stir. Bring just to a boil, then turn off heat & remove pot from the stove top. Adjust seasonings if needed. Serve hot.


© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.