Roasted Poblano Corn Chowder with Chicken & Sausage

I thought I would start the year off with some wonderfully warming dinners, since it's cold outside, at least here in Utah, & you all might be tired of the sugar rush from the holidays.  This chowder has a creamy base with lovely chunks of meat, potatoes, & corn.  It's a hearty winter dish that is sure to please!  I will be making this again soon!

Roasted Poblano Corn Chowder with Chicken & Sausage

Recipe altered from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 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
• 6oz 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

1. 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.
2. 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.)
3. 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.
4. 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.

*Serves a young family of 4.  Double for larger or older families.

Switch out the sausage for 10oz encased Mexican Chorizo, diced, & you have a spicy corn chowder.

I thought I would start the year off with some wonderfully warming dinners, since it's cold outside, at least here in Utah, & you all might be tired of the sugar rush from the holidays.  This chowder has a creamy base with lovely chunks of meat, potatoes, & corn.  It's a hearty winter dish that is sure to please!  I will be making this again soon!

Roasted Poblano Corn Chowder with Chicken & Sausage

Recipe altered from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 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
• 6oz 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

1. 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.
2. 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.)
3. 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.
4. 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.

*Serves a young family of 4.  Double for larger or older families.

Switch out the sausage for 10oz encased Mexican Chorizo, diced, & you have a spicy corn chowder.