Poblano Chicken Chowder
Recipes Chicken Main Dish Meal ideas Quick and Easy Soups and stews
Description
This is an absolutely an amazing chowder and will be one of your go to recipes in the future. It makes a great weeknight meal for busy households. Serve with cornbread, if desired.
Ingredients
1/4 c. olive oil
3 large carrots, cut into 1/2 inch dice
2 large onions, cut into inch 1/2 inch dice
5 celery stalks, cut into 1/2 inch pieces
1/8 c. minced garlic
2 - 3 small poblano peppers, seeded and cut into 1/2 inch dice
1 t. salt
1/2 t. white pepper
1/4 t. cumin, or to taste
1/4 t. dried thyme, or to taste
1 T. chicken bouillon granules
3 qt. chicken broth
1/2 bunch minced fresh cilantro
3 c. grilled, large diced chicken
1/2 c. unsalted butter
1 c. all-purpose flour
1/2 t. hot sauce, or to taste
1 c. heavy cream
Directions
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Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin and thyme; sauté 7 - 8 minutes, or until the vegetables begin to soften.
Stir in the chicken bouillon; add the chicken broth and cilantro; cook 10 - 12 minutes, or until carrots are tender. Stir in the chicken; cook, stirring frequently, until chowder is thick and chicken is heated through.
Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour; stir. Cook, stirring frequently, 3 - 4 minutes to cook the flour. DO NOT allow the mixture to brown. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, one at a time. Pour the mixture that's in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 - 5 minutes longer, or until mixture begins to thicken. Remove the stockpot from the heat.
Stir in the hot sauce and then the cream.
Serve.
10 servings.