Poblano Chicken Chowder
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|1/4 c||olive oil|
|3 large||carrots, peeled and diced|
|2 large||onions, diced|
|5||celery stalks, diced|
|1/8 c||garlic, minced|
|2-3 small||poblano peppers, seeded and diced|
|1/2 tsp||white or black pepper|
|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|
|1/2 tsp||hot sauce, or more to taste|
|1 c||heavy cream|
Clarksville, TN (pop. 132,929)
Member Since May 2010
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!
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!!