POBLANO CHICKEN CHOWDER

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Poblano Chicken Chowder image

Make and share this Poblano Chicken Chowder recipe from Food.com.

Provided by Kaccy G.

Categories     Chowders

Time 1h

Yield 12 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 340.7, Fat 22.6, SaturatedFat 10.9, Cholesterol 77.3, Sodium 1117.2, Carbohydrate 16, Fiber 2, Sugar 3, Protein 18.2

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