Poblano Chicken Chowder
I got this recipe from Paula Deen.. Yummy! Try it before a great Mexican meal.
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INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 3
- 2
- 5
- 1⁄8cup minced garlic
- 2 -3small poblano peppers, seeded and cut into 1/2-inch dice
- 1teaspoon salt
- 1⁄2teaspoon white pepper
- 1⁄4
- 1⁄4
- 1tablespoon chicken bouillon granule
- 3quarts chicken broth
- 1⁄2
- 3cups diced grilled chicken
- 1⁄2cup unsalted butter
- 1
- 1⁄2teaspoon hot sauce (to taste)
- 1cup heavy cream
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DIRECTIONS
- 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.
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