Chicken Poblano Chowder
photo by PalatablePastime
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
12-14
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
directions
- 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.
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Reviews
-
this was soooo tasty!! we all loved this, including my 3 yo dd!!! i made a few changes: used a rotisserie chicken from the deli, i roasted 1 of the poblanos for some added flavor, used parsley instead of cilantro and just added the heavy cream to the soup at the end instead of doing the whole roux thing. this was so wonderful and easy! will make often. thanks!!
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Tweaks
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this was soooo tasty!! we all loved this, including my 3 yo dd!!! i made a few changes: used a rotisserie chicken from the deli, i roasted 1 of the poblanos for some added flavor, used parsley instead of cilantro and just added the heavy cream to the soup at the end instead of doing the whole roux thing. this was so wonderful and easy! will make often. thanks!!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com