Poblano Chicken Chowder

Recipe by Kaccy G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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