How to Make Smoked Chicken, Roasted Poblano & Corn Chowder

When comfort food meets smoky flavor, this Smoked Chicken, Roasted Poblano & Corn Chowder delivers. Tender seasoned chicken, fire-roasted poblanos, sweet corn, Yukon Gold potatoes, a rich cheddar broth, and fresh toppings come together into one hearty bowl that's perfect year-round. Instead of relying on flour, this chowder gets its velvety texture by blending some of the potatoes with beer before folding everything back into the soup. The roasted poblanos add a subtle smokiness, while the cheddar, heavy cream, and Greek yogurt create a rich finish without overpowering the vegetables. Whether you're making this for a cozy weeknight dinner or meal prepping for the week, this recipe is simple, packed with flavor, and guaranteed to become a regular in your rotation. Flavor favors the bold. Let's make this shit. Ingredients Chicken 3 lbs chicken thighs Salt, pepper & garlic seasoning Smoked paprika Vegetables 2 poblano peppers 2 carrots, diced 1 large onion, diced 3 celery stalks, sliced 8 cloves garlic, minced Yukon Gold potatoes Frozen corn Liquids 2 containers chicken broth 1 bottle beer (lager or ale) 1 cup heavy whipping cream Seasonings Kosher salt Fresh cracked black pepper Chili powder Paprika (Optional) Cumin Cheese & Garnish Shredded cheddar cheese Whole milk Greek yogurt (or sour cream) Red onion Avocado Jalapeño Fresh cilantro Directions Season the chicken with salt, pepper, garlic seasoning, and smoked paprika. Roast at 425°F until cooked through, then shred. Broil the poblano peppers until charred. Steam them in a sealed bag, peel, remove the seeds, and dice. Sweat the carrots, onion, celery, and garlic with the seasonings until softened. Simmer the potatoes in chicken broth until tender. Blend some of the cooked potatoes with the beer until smooth, then return the mixture to the pot to naturally thicken the chowder. Add the roasted poblanos, corn, shredded chicken, mirepoix, and remaining beer. Bring to a gentle simmer. Reduce the heat and slowly stir in the cheddar cheese, followed by the heavy cream. Serve with Greek yogurt (or sour cream), avocado, red onion, jalapeño, cilantro, and fresh cracked black pepper.