Poblano Chicken Chowder
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 -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 (to taste) ⓘ
- 1/4 teaspoon dried thyme (to taste) ⓘ
- 1 tablespoon chicken bouillon granule ⓘ
- 3 quarts chicken broth ⓘ
- 1/2 bunch fresh cilantro leaves, minced ⓘ
- 3 cups diced grilled chicken ⓘ
- 1/2 cup unsalted butter ⓘ
- 1 cup all-purpose flour ⓘ
- 1/2 teaspoon hot sauce (to taste) ⓘ
- 1 cup heavy cream ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1137
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).