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.
- 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
Directions See How It's Made
- Heat the oil in a large stockpot over medium heat.
- Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme.
- Sauté 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.