Poblano Chicken Chowder

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
12 to16 servings
Level:
Easy

Ingredients
  • 1/4 cup olive oil
  • 3 large carrots, cut into 1/2-inch dice
  • 2 large onions, cut into 1/2-inch dice
  • 5 stalks celery, cut into 1/2-inch pieces
  • 1/8 cup minced garlic
  • 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon dried thyme, or more to taste
  • 1 tablespoon chicken bouillon granules
  • 3 quarts chicken broth
  • 1/2 bunch fresh cilantro leaves, minced
  • 3 cups diced (large pieces) grilled chicken
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1/2 teaspoon hot sauce, or more to taste
  • 1 cup heavy cream
Directions

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 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, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.


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4.9 180
This was VERY good. I only made 1/2 recipe. My husband and son loved it. I think I will add corn next time to add to add a bit more crunch and to mellow the spiciness. item not reviewed by moderator and published
Loved this soup!I added red potatoes and corn.Will make it again item not reviewed by moderator and published
This was really excellent. I did add mushrooms to the mix because we love them. When it was done, I boiled some pasta, drained it and put in a dish. I then took several ladles of the chowder and added it to the pasta to keep it from sticking. Then I plated a scoop of pasta and a ladle of chowder and it was just delicious. Yea!!! item not reviewed by moderator and published
Made this chowder yesterday and it came out delicious. I cut the recipe in half, since there are only 2 of us. However, after reading the reviews, I kept the white pepper, cumin and thyme the original amounts, I also roasted the peppers(3in the oven for about 10 minutes, added corn for color more than any other reason, omitted the bouillon and I also used half and half instead of cream. My husband could not stop saying how good it was. This recipe is a real keeper in my house. Thanks Paula. item not reviewed by moderator and published
Very good chowder. Wanted a bit more smokey flavor from the poblanos. I used 3 medium/large. Might roast them next time before adding. Very quick to put together up to roux and cream the day before. A potato or two would have also been a nice addition. Everyone in the family really liked it. item not reviewed by moderator and published
The first time I made this, it was good but needed a little something more so the second time I added corn, potatoes and bacon. YUM! item not reviewed by moderator and published
My daughter made this - so delicious. She also added a habanero pepper, corn, along with some shredded cheese at the end. Has a wonderful kick!!! item not reviewed by moderator and published
The spices, poblanos & other veggies came together as a flavorful complement for the chicken in this recipe. A few modifications to the recipe (often times Deen's food is not too healthyresulted in a lovely chicken chowder. Roasting three large poblano peppers was easy pre-prep. Two TBL of olive to saute the veggies worked well. Adding half of the poblano pepper during the saute stage, the remainder went in with the chicken stock (not broth. Since I didn't want such a large batch of chowder, I cut the quantity of most ingredients in half. I doubled the white pepper, cumin & thyme, skipped the bouillon, & used the requested half bunch of cilantro. I let the soup base rest while roasting the chicken breasts. Shredded & coarsely chopped, three cups of lightly seasoned (olive oil, kosher salt, cracked pepper chicken breasts thicken the texture to the chowder. Halving the quantity flour and the butter worked well. One half cup of half & half finished the chowder nicely. item not reviewed by moderator and published
This was a perfect comfort soup! Not sure we will be able to eat canned soup again. I ended up cooking the chicken on the stovetop and seasoned it with all the seasonings that were going to be added to the soup to add more flavor. I wouldn't change anything about this recipe! item not reviewed by moderator and published
Very tasty, a great go to recipe that the whole family will love....didn't change a thing and you don't need to! item not reviewed by moderator and published
We love this recipe! The flavors are wonderful and work well together! This is one of our favorite fall meals! item not reviewed by moderator and published
So good! Thanks Paula! I did not use grilled chicken because I didn't have any and it was raining outside, so I baked the chicken with some smoked paprika, cumin, thyme, salt, pepper, and olive oil. I also took advice from the other reviews and did half the recipe but used the same amount of spices and I added corn. Everything turned out awesome! My dad even loved it and he is super picky and can't eat anything spicy! Thanks again! item not reviewed by moderator and published
Thanks paula. its delicious!! love it. item not reviewed by moderator and published
I made this last night because of all the high reviews and I loved it! I took some advice and roasted the chili peppers and instead of heavy cream I used half & half. I cut this recipe in half and it still fed five grown people with left overs (I'm eating them as I type this haha. Great soup! item not reviewed by moderator and published
AWESOME !!!!!! LOVE IT !!!!!!!!!!!!!!!!!!!!1 item not reviewed by moderator and published
This chowder wasn't as thick as I was expecting, but the flavor was delicious! I went off of others' suggestions and increased the amount of thyme and cumin to 1.25 tsp each. I also roasted the poblanos for 12 mins at 400 degrees. Corn sounded like an appropriate suggestion, so I added 2 cups or so. Wow. Easy tweaks, lots of impact! item not reviewed by moderator and published
WOW! this dish was soooo delicious! MY husband is pretty picky when it comes to his food but he loved this chowder. I added corn and potatoes to make it a little heartier ;But other wize followed the recipe step-by-step item not reviewed by moderator and published
YUMMY!!! Don't be afraid to add a lot of pablano peppers, the heat of them milds during the cooking process but they have the best flavor of all. I added a little whole kernel corn for crunch and color, but followed everything else to the letter. Be careful when adding the flour mixture back into the pot of vegetables, make sure you mix well as to avoid dumplings/lumps. Very good meal, can't wait to let the family taste! item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
The most wonderful soup, my daughter added a can of drained corn and two jalapeno peppers chopped finely Sooo delicious!. Everyone who tasted it wants the recipe. item not reviewed by moderator and published
This chowder was truly DELICIOUS!!! Thanks Paula. There was just enough spicy kick from the poblanos without being too spicy for my 3 and 6 yr olds. I only made half the recipe as servings for 12 in my family of 4 was a bit much. However, I used the original amount of spices, ie white pepper, cumin and thyme as indicated by other reviewers. Also, I did used a few grinds of black pepper. A definite keeper!!! item not reviewed by moderator and published
This is a great recipe, it turned out wonderful. item not reviewed by moderator and published
Wat too much oil. the flavors are good, but I coud not get rid of all the oil, and then it just rose to the surface. EWWW item not reviewed by moderator and published
Excellent! Very creamy and comforting especially on a chilly day! Since my family enjoys a little more spice, I'm going to add a chile in adobe to the mix to make it a little smoke-y/spice-y. As-is it's not super spice-y. This is one of those recipes that is worth all the calories !!! item not reviewed by moderator and published
Excellent. Slight tweaking: Double the thyme and cumin! Also, you can pre-grill the fresh poblano/pasilla chilis, peel and chop, to give a smokier flavor (while you are grilling something else.) For the chicken, grill ONLY until the pink disappears, and this can be done the day before. Even if there is a bit of pink left inside the breasts, it will finish cooking when cubed and added to the soup, AND add at the end of the cooking! Do not cook the chicken for 10 minutes in the soup, or it will get dry (the proteins in the chicken squeeze out all of the juices in the meat. To keep it tender, just add it as you are ready to serve. You can also add a cup or two of fresh corn off the cob, or frozen, also at the very end. I make half a recipe at a time, and freeze leftovers fine. item not reviewed by moderator and published
Fantastic flavor. I did tweak. I added 1 and 1/4 tsp of cumin. and 1 tbs of thyme. I didn't have fresh cilantro so I used 1 tbs dried. Everything came out perfect. It wasn't as thick as I thought a chowder would be. More like stoup (Rachel Ray). My roux came out like dough. Didn't know if it came out right but I added it to the pot little by little. Working it into the stockpot with a whisk, even with all the other ingredients in it. Perfect...Added salt and pepper to taste and used 1/2 and 1/2 instead of cream. Lovely... item not reviewed by moderator and published
This was awesome. You can change the veggies and it still would be good. item not reviewed by moderator and published
Wonderful! Yummm. Lot's of butter but the taste makes it worth the consequences! lol! In the photo there is something sprinkled on the soup are those tortilla chips? They weren't in the recipe. item not reviewed by moderator and published
Deeeelicious!!!!! Very easy to make and my family enjoyed it aloooooot!!!!! item not reviewed by moderator and published
Loved it! So easy to make! I just wonder if I can sub the cream or butter for something non dairy. Any ideas? item not reviewed by moderator and published
This is WOW! It tastes great before adding the cream! I used half and half instead of heavy cream, and it tastes wonderful! It makes a lot, and I halfed it. Definitely recommend! item not reviewed by moderator and published
Have too agree with everyone else! One of the best soups I've ever made....I will definitely be adding this one to my winter repertoire!! item not reviewed by moderator and published
Absolutely delicious! So easy. Paula is my HERO!!! item not reviewed by moderator and published
This recipe is awesome! I have made it several times and have added additional veggies to it too! I love it! item not reviewed by moderator and published
This recipe was fantastic....we made this the day after Thanksgiving and since we had plenty of turkey, we put turkey in instead of chicken. It was great. This will probably be my new comfort food in the cold winter months ahead. item not reviewed by moderator and published
As if this recipe needs review number 141 for 5 stars...this was absolutely fantastic! Best soup I've ever made. Lots of vegetables. I was short about 2 cups of broth which didn't hurt anything. I also let the soup sit after I incorporated the butter/flour roux back into the soup pot. I even turned off the stove briefly and then reheated a bit and then pulled it and put in the cream. Very forgiving. We even froze a container to see how it fares. This recipe makes a LOT of soup. It's just fantastic. I ate more after I knew I was full! item not reviewed by moderator and published
This meal is absolutely delicious! My whole family loves this chicken chowder and can't get enough!!! I basically follow the recipe except that I add a lot less better because I am trying to get down on fat. I also use Pam spray instead of olive oil. The chowder is also wonderful warmed up when you have left overs. I don't normally like celery or peppers but I love it in this chowder! Try it for yourself and see how delicious it is! item not reviewed by moderator and published
The soup came out fantastic. My family isn't very fond of spicy food or celery, so my version doesn't include the celery, the hot sauce, and has one less poblano pepper than what is called for. There was still plenty of flavor! item not reviewed by moderator and published
I love Paula Deen but I was not impressed with this dish. It was ok but not great. item not reviewed by moderator and published
I can't believe i actually made this right!! I am pretty impressed. This soup is WONDERFUL!!!! item not reviewed by moderator and published
Amazing! My family can't wait for this time of year for soups and chili's. This is THE best soup I have ever made or had. Took it to work for the annual soup contest and was told after the tally of the votes I had won by a landslide. I gave Paula her due when I was asked for the recipe. Thanks Paula for a truly incredible soup. item not reviewed by moderator and published
The most perfect choice for Fall & Winter! Warms your heart! item not reviewed by moderator and published
Paula always come through with killer recipes. This was spicy and creamy. I totally dug it. I'm a total food nerd and I love recipes like this. I post some in my food blog at www.cookeatlive.net, check it out. Hope everyone liked this recipe as much as I did. item not reviewed by moderator and published
My family loves this chowder - I use a stick blender to "hide the vegetables" so my boys will eat it. They love it and even want it in the middle of summer. item not reviewed by moderator and published
Spicy and delicious! item not reviewed by moderator and published
My 7 year old son, who doesn't like spicy said this soup was "Amazing Mom". I made this for the first time and used a whole rotisserie chicken instead, it saved some time and was delicious in the soup. Not sure what the time said but it did take quite a while to prepare, even with my short cut. I also needed to increase the amount of cumin and thyme, it simply was not enough. I also used Better than Bullion chicken base, it doesn't have MSG like the other bullion cubes. I thought of adding potatoes and corn also but didn't, next time I will, I cant even imagine this soup any better! However, I was a little scared when I added the flour to the butter it seemed like way to much flour and I only added a little more than 1/2 a cup, you may want to eyeball this one. Roasting the Poblanos is also what I thought of, I guess we all sort of think a like. If you like more heat definitely add more Poblanos (Pasillas). I also omitted the hot sauce since my kids don't like it but added Chalula to my bowl and it was fabulous!! I made empanadas and served it with the soup it was a beautiful combination. God Bless Paula Dean. item not reviewed by moderator and published
My son and I made this - just teaching him how to cook. It was wonderful. Even better the next day. I used some of the other reviewers suggestions, roasted chicken, plused used a pepper with a bit more bite. This will be a "go to" during the winter. item not reviewed by moderator and published
I've always thought I "didn't like" chowder, but this sounded appealing. I'm kind of a picky eater, and this was delicious! A new family favorite. item not reviewed by moderator and published
This soup is about the best soup I have ever made, Paula Deen is the best!!!! item not reviewed by moderator and published
This was so good! and it was easy, too. I will definitely make it again. I did add more thyme and cumin - for the amount of liquid; 1/4 tsp wasn't enough. I will also use more poblano chilies next time. It could have been a little spicier. item not reviewed by moderator and published
I agree with some of the previous comments its definetly better the next day! next time I will use some more chile poblano(because i really love them), which I also toasted before chopping it up I think it enhances the flavor. It toke me a while longer than the prep time indicates (and I think its becasue I dont have a food processor...yet!) dicing everything does take its time and I also grilled my own chicken which also takes time. But the result was worth the wait~ This recipe will be bumped up to my top favorites! item not reviewed by moderator and published
Couldn't make up my mind last night on using up leftover chicken with this new recipie or my traditional A La King so combined the two. Fried veggies. in butter Omitted the carrots but added sliced mushrooms. Threw in some flour and cooked that off for a bit before adding the stock and cream. Once sauce thickens I stired in the diced chicken. Serve over a bed of rice. Agreed, it does need extra spice and be careful with those poblanos. I deseeded them by hand and set the latter on fire for the rest of the night!! item not reviewed by moderator and published
Looks like a nice dish. This site has a great version of this recipe www.entertainingrecipes.org item not reviewed by moderator and published
This was a great recipe! Love the flavor. It was so much better next day after it sat over night. The thickness of the soup seemed to even out more the next day and the flavors were a lot sharper too. I ended up using rotisserie chicken which worked out very well. Next time I make this I am going to put 4 or 5 problano's in, the flavor of the pepper could have been a little stronger for my taste. Overall this chowder is great! item not reviewed by moderator and published
I made this chowder yesterday and it was amazing. My husband ate 3 bowls and was still talking about this dish today. I will definately add this recipe to my rotation. The only change I made was that I added corn and thought that gave it a nice touch. item not reviewed by moderator and published
Enough said! This was even better the 2nd day. I used more poblanos than were called for in the recipe, because I love them! Awesome recipe. item not reviewed by moderator and published
I made this soup late last night when I couldn't sleep & brought it to work today. Everyone loved it! Next time I think I will try some of the other suggestions - potatoes, corn, etc - to make it even better (if that's possible at all!!) This is just a great soup/chowder, easy to make & very very satisfying. item not reviewed by moderator and published
LOVED IT!!!!! item not reviewed by moderator and published
I made this soup pretty much the way Paula has it written except I made the following changes: 1. I used only 2 tablespoon of oil to saute the veggies. 2. I added a lot more cumin and thyme (like 3 times as much). 2. I used about 4 cups of chopped rotisserie chicken. 3. I added about 1.5 cups of frozen corn. 4. I only used 1/2 a stick of butter and 1/4 cup of flour to make the roux. The soup is probably less "chowdery" this way but much healthier. 5. We drizzled a tablespoon or so of creme fraiche into each individual serving bowl. I plan to make this often. It's a great recipe that can be suited to taste and/or modified a bit to make a tasty, healthy meal. item not reviewed by moderator and published
My daughter gifted me some Chipotle whole red peppers from Penseys Spices. So, I substituted 3 small dried Chipotle peppers for the Poblano. The smoky flavor of the soup was .exquisite. Like some of the readers I reduced the butter by half and used half and half instead of heavy cream. Definitely a do again soup. It was so good with the chipotle, I don't know whether I'd try the Poblano item not reviewed by moderator and published
I'm a new cook and this was very easy to make!!! I've made it twice already and everyone has loved it. I use Tapatio hot sauce and put in about 2 teaspoons so it has a good kick to it. In California, poblano peppers are called PASILLA peppers. So if you can't find poblanos in your grocery store look for PASILLAS!!! item not reviewed by moderator and published
I made this the other day and used jalepeno's instead cause my store was out of poblano's. I also added cut up potatoes with the skin on and two cans of sweet corn. I am sure I added alot more chicken than the recipe called for, but it was no problem since I grilled it on the foreman first. The only probllem I had with this recipe was making the roux? The recipe said to add the flour to the butter and I got a clumpy mess lol I tried to fix it, but I must had did something wrong so I skipped that part anyway I cooked everything in the slow cooker and ithe flavors smelled wonderful! The taste when it was done was also very good especially when we made corn muffins and added them to our cups of soup took it to an even higher level. Thanks so much Paula for another great recipe it literally warmed our hearts lol. item not reviewed by moderator and published
This chowder is AWESOME! Added potatoes and corn. Everyone must try this. item not reviewed by moderator and published
I had a post Turkey day get together and decided to try this soup. Everyone loved it! I think I might add potatoes and corn next time. Relatively easy and delicous. item not reviewed by moderator and published
Hi Paula, I tried your poblano chicken chowder and it has such a wonderful flavor but my family thought it needed a little more substance. I had made some au gratin potatoes the night before and had quite a bit leftover. I added them to the soup and it was wonderful. Thanks so much for your show, I watch every day and have tried so many of your receipes. Mary item not reviewed by moderator and published
This is one of the best soups I've ever had. It has the most unusual and delicious flavor. I cut the butter in half and only used 1/2 cup of half and half, not 1 cup of heavy cream. It was great! I did the same as another viewer; roasted the poblanos on the gas stove and pealed the skin. Just the right amount and type of heat (I like things spicy) for me as well as my kids. item not reviewed by moderator and published
I saw this recipe made on Paula's Home Cooking, it sounded appealing so I decided to make it. I followed the recipe exactly as it is written and it turned out fabulous the addition of the hot sauce was wonderful as well, I think it enhanced the flavor of the poblano in the soup as well as kick up the heat. Wonderful, thanks Paula for this recipe! item not reviewed by moderator and published
The grocery store didn't have any poblanos the first time I went to make this so I substituted jalapenos and it was wonderful! Just the right amount of heat to warm your throat. The perfect soup if you've got a sore throat or a feel a little under the weather. item not reviewed by moderator and published
Oh my goodness Paula, I could not stop eating this chowder! I added a few potatoes...delicious and worth all the chopping. item not reviewed by moderator and published
This is a wonderful recipe....easy and very tasty for a warm winters night. I would recommend roasting the poblano peppers on the grill or in the oven and placing in a paper bag for 15-20 minutes so you can then peel the skins off prior to adding to the chowder. Otherwise, the skins are a little rough to chew in the chowder. Otherwise, a great recipe!!! We also used roasted turkey vs. chicken...also, very good! item not reviewed by moderator and published
I read this recipe and many of the reviews very early this morning and decided to make it because of all the positive comments. My husband helped me chop everything after the 1pm football games were over so it did not take too long. I added one can of corn and one can of tomatoes with chilies. I grew pablanos this year chopped 3 of them, two jalpenos, and 2 serenos. The soup is so good that my husband ate two huge bowls of it. I loved the way it tasted and will make it again. It is really good with crused tortillas on top. I highly recommend making this soup. item not reviewed by moderator and published
can't wait to try this. will use rotisserrie chicken from deli and add red potatoes and corn like others have suggested. will review again when i make it. happy eating everyone! item not reviewed by moderator and published
Everyone loved it, from my two year old to my 67 year old father!!! And the leftovers were a hit at the office the next day for lunch. item not reviewed by moderator and published
Extremely flavorful and yummy! My whole family loved it! Will definitely be making this again! item not reviewed by moderator and published
I've never used Poblano chili's before so I used just 2 and roasted them (my family are wimps). The first day the chili taste was perfect, but the second day they mellowed out (next time I'll use all three chili's). Like others, I added corn and a few diced red potatoes. What a flavorful soup! It seems like a lot of butter and flour but with the amount of liquid, it turned out right to me. We topped it with fried tortilla strips. A definite keeper. The food at Paula's restaurant was fabulous too. My family and I must have eaten a flock of fried chicken and the Hoe cakes were to die for - the meal was worth the hassle to get in! item not reviewed by moderator and published
This chowder is going to be made at least twice a month! Thanks Paula! item not reviewed by moderator and published
We enjoyed this. It had good flavor, but we thought that it needed a little more, so we added another poblano and juice of 1/2 of a lime. That made it very good. I think that next time I'll roast the poblanos to bring out the flavor more and add more chicken (personal preference). item not reviewed by moderator and published
Omitted the Poblano peppers, because I didn't have them, but this was an excellent tasting soup!! Hubby and I loved it. item not reviewed by moderator and published
Made this for my fiesta themed party last night and was a huge hit. Was an easy recipe to do as well. looking forward to eating some more today. I stayed true to the recipe, but did addtwo baby red potatos. Yummy! item not reviewed by moderator and published
Roasted the pablanos, added diced potatoes and some corn...otherwise followed recipe as written...wonderful results. Made the soup for husband suffering from a bad cold....just the ticket! item not reviewed by moderator and published
Just add 3 medium red potatoes with skin, cubed, when the broth is added and puree about 1/2 the soup before adding the chicken. Skip the roux, butter, and cream and add 1 tablespoon of fat free sour cream to the top of each bowl and have your guests stir it in. iTS soooooo DELICIOUS!!!!!! I Will make this again and again!!!! item not reviewed by moderator and published
I started making this recipe last year about this time and now I make it 2-3 times a month and it comes out better each time. It is important to follow the steps on the roux. After reading some peoples reviews below, it made me wonder if they followed that part as written. You will end up with more than a cup of roux...after all, you are adding 3 cups of the broth mixture to the butter/flour roux! I always use Pasilla peppers and it comes out awesome. Today, I really did have a Poblano pepper (they are hard to find), but it was mushy and moldy! Sooo...I substituted 2 Jalapenos and it still tastes the same! We all love it, even my teenage kids. I had it ready at 3 today so that they could have it after walking home from school in the cold. Definitely do make the homemade tortilla strips - they had a lot of flavor. I use everything else as called for unless I forget the cream at the store and for that I have substituted anything from skim milk to whole milk or half and half. Makes no difference. My sister in law makes this a lot now after having it at my house and I take this recipe every time I am to bring a dish to a party. Love it!!!! item not reviewed by moderator and published
This was delicious. To make it healthy, I made the following modifications: I roasted a poblano pepper, and then sliced it and added it, I pulverized about 1/2 of the soup. I also added the corn. I didn't make the roux or add the cream, and it was wonderful. Tastes even better day 2, if you can wait. item not reviewed by moderator and published
This was a great recipe! We loved it! I added tomatoes & included less celery. item not reviewed by moderator and published
I'm making it for the second time today, and my family all loves it. We like the mexican flavorings. We slaughtered some of our roosters the other day and I just put some of the meat in a pot and added lots of water and cooked it for the day. Then I used the broth and took the meat off the bones to add to the soup. I used two poblano peppers, and it was just right. I don't make it very thick, just a very little. We like it more as a soup. I think this will be a soup I will make over and over again. Thanks so much Paula. item not reviewed by moderator and published
I have never left a comment about a recipe before, but this one deserves it. It is the best soup I have ever had, I did roast the peppers which added tons of flavor, and added a little corn. It turned out amazing. TOTAL WINNER. Thanks Paula item not reviewed by moderator and published
I made this recipe for my family with my leftover Thanksgiving turkey. I made a few changes because of ingredients I had on hand. I live in New Mexico, so I substituted green chili for the poblano peppers and adjusted the vegetables a little. Everyone loved it. I made it a second time for my office Christmas party. We ended up at the computer printing the recipe for everyone. It's very easy and seems fairly foolproof!. Enjoy! item not reviewed by moderator and published
Pretty tasty, but could use a few modifications. 1. Calls fo too much celery. I would half the amount of celery and up the chicken. Or just up the amount of chicken. 2. I might also add more poblanos for a more intense flavor. Or maybe roast them, but that would be a lot more work. Green chilis would also work nicely. 3. I think turkey would be tastier than chicken. It was easy to make, but quite labor intensive. It took me about an hour to prepare - tons of chopping/dicing. item not reviewed by moderator and published
I too made this with leftover turkey. Also could not find the poblano chilies. I found Pasillia. My produce guy said they had a similar hotness. I cut them in half and got the seeds and veins out. I then rough chopped them and put them in my hand chopper and made sure they were really small pieces. My family really liked this soup and it was not spicy hot at all. The only comment that I can give is that making 1 cup of rue is a waste. Probably 1/2 the amount would work just as well. I also used half and half instead of cream. This will be one of my new stand by soups! enjoy! item not reviewed by moderator and published
We made this tonight with the turkey we had left over from yesterday. Awesome! Great flavors and it didn't felt like a whole new dish vs. a rerun of Thanksgiving. Love the flavors!! We did cut in in half as there is only two of us and I did add a little mexican oregano. item not reviewed by moderator and published
After reading about how much this recipe makes, I decided to cut it in half for my family of six. What a mistake!! Now I don't have any leftovers. No worries, because I will definitely make again and again. Even my twin 10 year olds loved it despite how spicy it was. (even without the addition of hot sauce). I heard that if a pepper has a curved stem, it will be spicy. Both of the ones I used were far from straight. To kick it up, I roasted the peppers first which added a nice smoky flavor. Just stick them under the broiler til charred, cut and remove the seeds. No need to even removed the blackened skins. Just chop and add to the pot. It was super delicious. Make this one!! item not reviewed by moderator and published
I tried to follow this recipe exactly except I couldnt find any Poblano chili's, sooo, I used a small can of mild green chilis instead. I also pureed up half of the carrot/celery/onion mixture(my hubby does not like cooked carrots). Other than that, I pretty much followed recipe. My family LOVED this recipe!!!! I am thinking next time i will add a can of rotelle to it for a mexican type of chowder. Also, I forgot, i added a can of corn too. It was soooo good, my hubby who normally is not a soup fan, requested the leftovers for dinner the following night.. thanks Paula.... item not reviewed by moderator and published
I made this recipe last night and it was AWESOME!!! It does make a huge pot though, so if you're making it for 2, it's strongly suggested that you cut the recipe in half! I'm eating leftovers as I write... mmmmmmmmmmmm! Next time I make this recipe, I'm planning on blended/pureeing the celery, onions, garlic, cilantro, along with half the carrots and poblano peppers. That way I can use only 1/2 cup of floor instead of 1 cup. (I came out too thick for me - personnal preference). I'll leave the rest of the carrots and poblano peppers chopped up to give it a little texture along with the chicken (I used a honey jalapeno rostierre chicken from the grocery store to cut on time - I'll be using it again) and I also added sweet corn towards the end. Mmmmmmmmmmmmmmm!! It was GREAT!!! This would be perfect in a bread bowl! item not reviewed by moderator and published
I found this recipe looking for something else, and decided to try this one instead. This was probably the best decision I could of made, because it was such a great recipe. My kids even loved it, and they are at that age when they don't like anything but mac n cheese and pb n j. It did make quite a bit, but all of it was gone the very next day, because the mother-in-law came and some friends and they ate it up. I couldn't find any poblano's and opted for the canned green chilis instead, and it still turned out amazing!!! item not reviewed by moderator and published
I halved this recipe as I was only cooking for 2 and I still have pleanty of left overs!! I loved this soup - creamy, yummy goodness in a bowl! I used a store bought chicken. Couldn't find the peppers so I used a red pepper. Can't wait to heat the left overs up for lunch today. item not reviewed by moderator and published
My entire family loved this recipe! I served it with homemade zucchini bread and a strawberry-banana-peach salad. It was wonderful! item not reviewed by moderator and published
I halved the recipe for just my husband and I, and used a can of green chilis b/c I couldn't find the peppers at the store. It was so good, and would be perfect for a chilly night. item not reviewed by moderator and published
This recipe is absolutely delicious. Excellent flavor combinations. item not reviewed by moderator and published
This is a keeper! Used store bought rotiserre chicken, and added some zuchinni that needed to get used or tossed...delicious. Like the idea of blending a few cups to thicken the soup, and used half and half instead of heavy cream...did I say delicious. Could have been spicier, but you can always add to bowl to suit your own taste. It does make a bunch, hope it freezes OK. Again, did I say delicious? item not reviewed by moderator and published
I made this for the family and everyone liked it. It does have a kick to it. I think it would be awesome to add some mexican cheese and sour cream on top. I will make it again and try it that way. item not reviewed by moderator and published

Not what you're looking for? Try:

BBQ Chicken, Red Bean and Corn Country Chowder

Recipe courtesy of Rachael Ray