1 Video | Photo: Poblano Chicken Chowder Recipe
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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By domre_11309158
Huntley, IL
on March 07, 2013
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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!!!
By wymand_7173976
San Antonio, TX
on March 04, 2013
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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.
By militarysecrets
Fairfax Station, VA
on January 27, 2013
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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.
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