Poblano Chicken Chowder

Total Time:
1 hr
30 min
30 min

12 to16 servings

  • 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

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.

View All

Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
Loading review filters...

    180 Reviews
    5 180
    0/1000 characters
    Your Rating:
    Sort by: 
    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.
    Loved this soup!I added red potatoes and corn.Will make it again
    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!!!
    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.
    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.
    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!
    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!!!
    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.
    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!
    Very tasty, a great go to recipe that the whole family will love....didn't change a thing and you don't need to!
    We love this recipe! The flavors are wonderful and work well together! This is one of our favorite fall meals!
    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!
    Thanks paula. its delicious!! love it.
    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!
    AWESOME !!!!!! LOVE IT !!!!!!!!!!!!!!!!!!!!1
    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!
    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
    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!
    Absolutely delicious!
    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.
    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!!!
    This is a great recipe, it turned out wonderful.
    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
    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 !!!
    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.
    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...
    This was awesome. You can change the veggies and it still would be good.
    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.
    Deeeelicious!!!!! Very easy to make and my family enjoyed it aloooooot!!!!!
    Loved it! So easy to make! I just wonder if I can sub the cream or butter for something non dairy. Any ideas?
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    BBQ Chicken, Red Bean and Corn Country Chowder

    Recipe courtesy of Rachael Ray