Karen Hambrick Recipe

Poblano Chicken Chowder

By Karen Hambrick 6Bairfeet

Recipe Rating:
 6 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Karen's Story

Poblanos are my new favorite pepper!! I'm not a big fan of green peppers because of their strong flavor. Too overpowering for me! These are just right!! Do handle with a little more care like you would a jalapeno when cutting and dicing. The pepper itself is not very spicy at all, but the ribs and seeds carry some heat. My mom, who does not like things spicy, loves this chowder and did not sense any heat!

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely accompaniment to your next Mexican meal! In fact, never mind that... This is delicious on its OWN.

We used a little less olive oil than called for to keep it on the lighter side, but it still turned out great. Enjoy!


1/4 c
olive oil
3 large
carrots, peeled and diced
2 large
onions, diced
celery stalks, diced
1/8 c
garlic, minced
2-3 small
poblano peppers, seeded and diced
1 tsp
1/2 tsp
white or black pepper
1 tsp
1 tsp
dried thyme
1 Tbsp
chicken bouillon granules
3 qt
chicken broth
1/2 bunch
cilantro, minced
1 1/2 c
frozen corn
3-4 c
chicken, cooked and in bite sized pieces
1/2 c
unsalted butter
Find more recipes at goboldwithbutter.com
3/4 c
1/2 tsp
hot sauce, or more to taste
1 c
heavy cream

Directions Step-By-Step

In a large stockpot, heat oil over medium heat. Add carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes until the vegetables start to soften.
Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.
While chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for about 3-4 minutes to cook the flour, but do not let it brown. Ladle 1 cup of the hot liquid from chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky. Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 3-5 minutes to allow chowder to thicken.
Remove from heat and stir in hot sauce, then the cream. Serve!!

About this Recipe

Course/Dish: Chicken, Chowders, Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Collection: Comfort Classics
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 29
  • user
    Roberta Monahan Sindividual - Oct 7, 2010
    I can't wait to try this out. It seems like it will be easy to make and it made my mouth water while I was reading the ingredients.
  • user
    Darcy Hodges chefmamamimi - Oct 7, 2010
    Can't wait to try sounds so yummy! I am a huge fan of the new Raviolis at California Pizza Kitchen - They are roasted poblano stuffed raviolis served with a corn cream sauce - Mmmm good! My family is weird about stuff so I puree so they don't know! :) We will make this work!
  • user
    Vivian Queen-Chase MsVivian - Oct 10, 2010
    I'm with your Mom, I can't do hot and spicy but I do love the flavor of the peppers. My mouth just won't let go of the burning. This sounds good. I've never tried pbolano's because I thought they were very hot.
  • user
    Karen Hambrick 6Bairfeet - Oct 10, 2010
    Vivian, you really don't get any heat from the poblanos (just be sure to get the seeds and ribs off the inside). Skip the 1/2 tsp. of hot sauce and there won't be any spiciness at all! I hope you will try it!
  • user
    Vivian Queen-Chase MsVivian - Oct 10, 2010
    Thanks, sounds so-o-o good. I'm going to try it as soon as my hubby gets home and the weather is cooler; 92 today.