poblano chicken chowder
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. Handle it with a little more care like you would a jalapeno when cutting and dicing. The pepper itself is not very spicy 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
This poblano chicken chowder is thick and creamy with a wonderful mix of flavors. Poblanos, along with cumin and cilantro, give this a distinct Southwest flavor. Corn is sweet compared to the savory chicken and peppers. To make things easy, a rotisserie chicken can be used. The chicken and heavy cream make a bowl hearty. This can be a meal on its own or served alongside tacos. It makes a lot, so you'll have enough to feed a crowd or for leftovers.
Ingredients
- 1/4 cup olive oil
- 3 large carrots, peeled and diced
- 1 large onions, diced
- 5 stalks celery, diced
- 1/8 cup minced garlic
- 2 - 3 small poblano peppers, seeded and diced
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon granules
- 96 ounces chicken broth
- 1/2 bunch cilantro, minced
- 3-4 cups chicken, cooked and cut in bite-sized pieces
- 1 1/2 cups frozen corn
- 1/2 cup unsalted butter
- 3/4 cup all-purpose flour
- 1 cup heavy cream
- 1/2 teaspoon hot sauce, or more to taste
How To Make poblano chicken chowder
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Step 1In 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. -
Step 2Stir in chicken bouillon. Then add chicken broth and cilantro. Cook for 10-12 minutes.
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Step 3Add cubed cooked chicken.
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Step 4Add frozen corn and bring it to a simmer.
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Step 5While the chowder is simmering, melt the butter in a large saucepan over medium heat. Add the flour and stir to combine. Stir frequently for 3-4 minutes to cook the flour, but do not let it brown.
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Step 6Ladle 1 cup of the hot liquid from the chowder into the saucepan whisking constantly. Keep adding more of the liquid until the mixture is smooth and not chunky.
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Step 7Pour this mixture slowly back into the chowder and stir until thoroughly combined. Cook for another 10-15 minutes to allow the chowder to thicken.
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Step 8Remove from heat and add the cream.
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Step 9Then add the hot sauce and serve.
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