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Creamy Chicken and Poblano Corn Chowder

Robin Gagnon
  • 75 minutes
  • Serves 10

INGREDIENTS

2

chicken breasts (bone-in, skin-on)

Kosher salt

dried thyme

1 tsp

oil

5 cups

chicken stock

1 clove

garlic (minced)

2

bay leaves

2

potatoes (finely diced)

2 cups

corn

2

roasted Poblano peppers

1 1/2 cups

goats' milk yogurt (regular yogurt is fine)

salt and pepper