Go Back
+ servings
poblano chicken chowder in a green and white bowl garnished with green onions
Print Pin
5 from 1 vote

Poblano Chicken Chowder with Wild Rice

Warm up on a chilly evening with a bowl of rich and creamy poblano chicken chowder. Shredded chicken, poblano peppers, wild rice, vegetables and spices create a warm and inviting flavor. 
Course Entrees
Cuisine American
Cook Time 40 minutes
Total Time 40 minutes
Servings 6 people
Calories 485kcal
Author Lisa B.


  • 1 cup uncooked wild rice
  • 2 large Poblano peppers seeded
  • 2 tablespoons cooking oil
  • 1 cup carrots peeled, diced
  • 1/2 cup celery diced
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 2 teaspoon cumin
  • 3/4 cup all-purpose flour
  • 5 cups chicken broth
  • 2 cups whole milk
  • 1/4 teaspoon cayenne pepper
  • 3-4 cups cooked chicken shredded


  • Place wild rice in a large saucepan. Cover with 2 1/2 cup of water. Bring the water to a boil, the reduce the heat to medium-low, cover and simmer for 30-45 minutes. Drain off excess water and set aside.
  • In the meantime, preheat oven to 350 degrees. Remove the stems and seeds from the Polano peppers. Place them on a greased cookie sheet and roast for 30 minutes, turning halfway through, until the outsides start to become charred in places. Allow peppers to become cool enough to touch, then remove and discard the thin outer skin. Chop the peppers into smaller pieces.
  • Heat the oil in a large stock pot over medium heat. Add carrots, celery, and onion. Sauté until onion is translucent, about 5-6 minutes.
  • Add garlic, thyme, pepper and cumin. Cook until garlic is fragrant, about 30 seconds.
  • Add flour to pot and stir until flour is incorporated. Cook mixture for about three minutes, stirring constantly.
  • Add the chicken broth. Bring to a boil, then reduce heat to a simmer and cook until mixture begins to thicken, about 12 minutes.
  • Stir in whole milk, cayenne pepper, shredded chicken, wild rice and roasted peppers. Cook until mixture thickens again, about 5-10 minutes.
  • Season with salt and pepper to taste.


If you like a thinner chowder, add more chicken broth.
Cooled, leftover chicken chowder should be store in an airtight container in the refrigerator. Eat within five days. Chicken chowder can also be frozen for up to three months. Thaw before reheating. While heating, stir frequently to prevent the whole milk from separating.


Serving: 2cups | Calories: 485kcal | Carbohydrates: 56g | Protein: 28g | Fat: 19g | Saturated Fat: 8.6g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 586mg | Potassium: 885mg | Fiber: 4.5g | Sugar: 17g