Poblano Chicken Chowder

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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!!

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Looks like a nice dish. This site has a great version of this recipe www.entertainingrecipes.org

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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!

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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.

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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.

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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.

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LOVED IT!!!!!

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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.

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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

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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!!!