Poblano Chicken Chowder

Poblano Chicken Chowder - Supper for a Steal

Is it still cool in other parts of the country or is it 80 degrees with 90% humidity everywhere? If you have any cool weather up where you live do you mind shipping it on down to Florida. I just want to borrow it for a few weeks, then I will send it back. But just because it’s hot and wet here doesn’t mean I still don’t enjoy a bowl of soup every now and then.

This recipe comes from none other than Ms Paula Deen. For Paula this is more of a, dare I say, light recipe. No butter in the whole thing! There is heavy cream. Which is basically the same thing, but none of her beloved butter.

So if you are enjoying some cooler weather make yourself a big pot of this chowda both the heat from the peppers and heat from the soup will warm you up.

Edit: I wrote this post on Thursday and today, Friday, it is actually pretty cool. Florida weather is crazy!

Poblano Chicken Chowder -- Supper for a Steal

Poblano Chicken Chowder
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Ingredients
  • 2 tablespoons olive oil
  • 10 baby carrots, cut into ½ inch pieces
  • 1 large onions, cut into ½ inch pieces
  • 2 stalks celery, cut into ½ inch pieces
  • 2 garlic cloves, minced
  • 2 poblano peppers, seeded and cut into ½ inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon cumin
  • ⅛ teaspoon dried thyme
  • 6 cups chicken stock
  • 2 tablespoons cilantro, minced
  • 1 ½ cups shredded chicken
  • ¼ cup unsalted butter
  • ½ cup all purpose flour
  • ¼ teaspoon hot sauce, add more to taste
  • ½ cup heavy cream

Instructions
  1. Heat oil in a large stockpot over medium heat. Add carrots, onion, celery, garlic, poblano peppers, salt, pepper, cumin and thyme. Saute for 7-8 minutes. Add the chicken broth and cilantro and cook for 10-12 minutes, until the carrots are tender. Stir in the chicken and cook. Stir frequently until the chicken is heated through about 5-10 minutes.
  2. Melt butter in a medium skillet over medium heat, add flour and stir to combine. Allow to cook 3-4 minutes, but not until browned.
  3. Ladle about a cup of hot liquid from the stock pot into the skillet. Whisking constantly. Once the first cup is incorporated add another 2 cups, 1 at a time. Pour the skillet mixture into the stock pot. Whisk to blend, and cook for 3-5 minutes to thicken.
  4. Remove the pot from the heat, stir in the hot sauce and the cream.

Adapted from Paula Deen

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