Poblano Chicken Chowder

Recipe by Kaccy G.

I got this recipe from Paula Deen.. Yummy! Try it before a great Mexican meal.

Top Review by Luby Luby Luby

The weather was cold and dreary today so I was looking for a soup that would warm the soul and this one fit the bill. Both my husband & I enjoyed it very much. I bought two rotisserie chickens from the deli and used the meat from them - my husband likes a lot of meat in his soup. I diced my vegetables much small than 1/2" and I used 3 very large poblano peppers and roasted them in the oven and I roasted 2 cups frozen whole kernel corn and added that to the mix. I increased the cumin and thyme to 1/2 teaspoon each and added 1/4 teaspoon ground cayenne pepper and used 2 teaspoons Tabasco sauce for a little extra kick. I found I needed a little more butter for the roux so I used 1 1/2 sticks. Instead of bouillon granules (which I didn't have) I used 2 tablespoons chicken base. I added one can of chicken broth due to the large amount of meat I added. I bought a pint of heavy whipping cream and knew I wouldn't use the leftover cup of cream so I used two cups of heavy cream (could only make it richer and creamier - LOL) and simmered it for about 15 minutes. I also added all of my seasonings at the beginning when I added the chicken broth and let that simmer for about 30 minutes. I did make the mistake of adding my chicken a little too early so next time I make it I'll wait until the very end to add the chicken. It does make a lot of soup so some may want to cut it in half. All in all a very flavorful soup and found it very easy to make especially when using the deli rotisserie chicken. I served it with corn muffins (Recipe #398088) which I found to be a perfect pairing.

Ingredients Nutrition


  1. Heat the oil in a large stockpot over medium heat.
  2. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
  3. Sauté for 7 to 8 minutes, or until the vegetables begin to soften.
  4. Stir in the chicken bouillon.
  5. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
  6. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
  7. Shortly before the chowder is done, melt the butter in a large skillet over medium heat.
  8. Add the flour and stir to combine.
  9. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown!
  10. Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
  11. When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
  12. Pour the mixture in the skillet into the stockpot, whisking to blend.
  13. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
  14. Remove the pot from the heat.
  15. Stir in the hot sauce, then the cream, and serve.

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