Poblano Chicken Chowder
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.