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

Steps

1. 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.
2. 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.
3. 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.