1 Review

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 (Uncle Bubba's Corn Muffins) which I found to be a perfect pairing.

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Luby Luby Luby March 21, 2010
Poblano Chicken Chowder