Chicken Poblano Chowder

A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

• Ready In: 35 mins
• 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

1. In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
2. Add stock, cilantro and chicken and cook several minutes more.
3. In a saucepan, melt butter and add flour.
4. Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
5. 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.
6. Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
7. Blend in the cream and hot sauce, remove from heat, and serve.