Karen Hambrick Recipe

Poblano Chicken Chowder

By Karen Hambrick 6Bairfeet


Recipe Rating:
Serves:
10-12
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!

Ingredients

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 tsp
salt
1/2 tsp
white or black pepper
1 tsp
cumin
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
3/4 c
flour
1/2 tsp
hot sauce, or more to taste
1 c
heavy cream

Directions Step-By-Step

1
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.
2
Stir in chicken bouillon, then add chicken broth and cilantro. Cook for 10-12 minutes. Stir in the cooked chicken.
3
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.
4
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


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29 Comments

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J Rylant oldmomser
Feb 11, 2014
Excellent! Poblanos are wonderful after all! My first time to try them. Thanks for a great recipe!
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Karen Hambrick 6Bairfeet
Feb 4, 2014
This was one of the first recipes I put on Just a Pinch several years ago. I was loading in all the recipes I was making at the time so that I could keep track of them and print off the grocery lists. When I make this chowder, I tweak it to our taste and I also add the corn. To any I may have offended, forgive me for not giving her the credit! I have made this so much, and do with it as our taste likes.
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janet holmes graandma3
Feb 4, 2014
This is a paula deen recipe
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Isabel Vela christinabel
Feb 1, 2013
Karen, this chowder looks WONDERFUL!! i hope to make it real soon...let you know how it comes out. Thanks for shareing :)