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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Pairs Well With
Chardonnay

Rich, buttery white wine

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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

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Recipe courtesy of Sandra Lee