Chicken Poblano Chowder

READY IN: 35mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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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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