Chicken Poblano Corn Chowder

Soup season is HERE!!! There is something about the cool crisp breeze and a good bowl of soup… makes me feel warm inside. Another great thing about soup is you can basically throw whatever you have into a pot of soup and make it work. I encourage you to use what you have in the fridge/pantry to make this soup your own. I was inspired by a recipe I found in Fine Cooking Magazine, and decided to change a few things up based on what I was craving/what I had at home. Not even going to lie to you, I used a pre-chopped mirepoix mix (which is a pre-chopped onion, carrot & celery) because with an infant— ain’t nobody got time to chop every single veggie. Amiright? But I left them separate in the ingredients in case you’re feeling ambitious. I also boiled my chicken in Bonafide Provisions Organic Bone Broth and then shredded it. I added in some spinach for a fresh element, but if you’re not feeling it then you can leave it out. Here’s the recipe, take a look…

Ingredients

• 2 cups cooked chicken breast, shredded 

• 3 tbsp grass-fed butter  

• 1 medium yellow onion, chopped

• 1 poblano pepper, seeded and chopped  

• 1 medium carrot, peeled and chopped  

• 1 medium celery, thinly sliced  

• 1/2 tsp ground coriander  

• 2 tsp ground cumin  

• 1 tsp chopped thyme, preferably fresh  

• 2 tbsp flour

• 1 tbsp tomato paste

• 2 cups low-sodium chicken broth

• 1 1/2 cup low fat milk  

• 4-5 red potatoes, chopped into 1/2” pieces  

• 1 cup sweet corn  

• 1 tbsp lemon  

•  1 cup fresh spinach, packed (optional)

Directions

1. Melt better in a stockpot over medium heat.  

2. Add the onion, poblano, carrot, celery, coriander, cumin, thyme, lightly season with salt & pepper. Stir occasionally until onions become translucent (~5-6 minutes). 

3. Sprinkle flour over veggies and stir for about 30 seconds.  

4. Stir in tomato paste, and then add the broth and milk.  

5. Add in potatoes and corn and bring to a boil. Cover and reduce to a simmer and cook, stirring occasionally for about 15 minutes, or until potatoes are tender. 

6. Add in shredded chicken and spinach (optional) and stir. Cover and continue to simmer for about 10 minutes. Serve warm and top with lemon juice, as desired.

Enjoy <3 Norma

Chapman Jane Powell

Chapman Jane Powell was born a little over 2 weeks ago, and yes, she goes by Chapman! I cannot even begin to describe the love and joy we have felt since she was born. Also, a lot of exhaustion adjusting to our new normal— thank goodness for family!

Daniel and I talked a lot before we decided on a name, and we went through both of our family trees— which was so fun!! She is named after my two grandmothers, Lyra & Jane. Chapman was my great-grandmother’s (Lyra’s mother) maiden name and Jane is the name of my maternal grandmother. I could do an entire post on what those names mean to me, but I’ll keep it short this time and save that for another day.  

I have had several people reach out about her birth story and her nursery, both of which I intend to post about {at some point}, but for now here are some pictures of our newest addition. Can’t believe she is already two weeks old, and at the same time can’t believe it has only been two weeks since she has been in our arms. We are all just smitten! Even Ralph & Calvin seem to be adjusting well to their new sister (that is a huge praise!)

 Shout out to my mom, aka YaYa, for capturing these precious moments when Chapman was 1 week old! 

<3 Norma