Chicken Poblano Chowder
Ingredients
- 1/4 cup olive oil ⓘ
- 3 large carrots, diced ⓘ
- 2 large onions, diced ⓘ
- 5 celery ribs, sliced ⓘ
- 2 tablespoons minced garlic ⓘ
- 3 poblano peppers, seeded and diced ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/2 teaspoon cumin ⓘ
- 1/2 teaspoon dried thyme ⓘ
- 3 quarts chicken stock ⓘ
- 1/2 bunch cilantro, chopped (no stems) ⓘ
- 3 cups chunked cooked chicken ⓘ
- 1/2 cup unsalted butter ⓘ
- 1 cup flour ⓘ
- 1 teaspoon hot pepper sauce ⓘ
- 1 cup heavy cream ⓘ
Instructions
- In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
- Add stock, cilantro and chicken and cook several minutes more.
- In a saucepan, melt butter and add flour.
- Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
- Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
- Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
- Blend in the cream and hot sauce, remove from heat, and serve.
Nutrition & Diet Analysis (per serving)
1114
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).