Poblano Chicken Chowder
Recipe courtesy Paula Deen.
Ingredients
- 1/4 cup Olive oil
- 3 Carrot, large, 1/2-inch dice
- 2 Onion, large, 1/2-inch dice
- 5 stalk Celery, 1/2-inch pieces
- 2 tbsp Garlic, minced (1/8 cup)
- 3 Poblano pepper, 2 to 3 small, seeded, 1/2-inch dice
- 1 tsp Salt
- 1/2 tsp White pepper
- 1/4 tsp Ground cumin, or more to taste
- 1/4 tsp Dried thyme, or more to taste
- 1 tbsp Chicken bouillon, granules
- 3 qt Chicken broth
- 1/2 bunch Cilantro, fresh leaves, minced
- 3 cup Chicken, grilled, diced in large pieces
- 8 tbsp Unsalted butter, 1 stick
- 1 cup Flour, all-purpose
- 1/2 tsp Hot sauce, or more to taste
- 1 cup Heavy cream
Directions
- Heat the oil in a large stockpot over medium heat and saute the carrots, onions, celery, garlic, poblanos, salt, white pepper, cumin and thyme 7 to 8 minutes, until they begin to soften.
- Stir in the bouillon, add the broth and cilantro and cook 10 to 12 minutes, until the carrots are tender. Stir in the chicken and heat through.
- Shortly before it's done, melt the butter in a large skillet over medium heat, stir in the flour and cook 3 to 4 minutes without browning.
- Whisk in 1 cup of the hot liquid from the pot, then 2 more cups one at a time. Whisk the mixture into the pot and cook, stirring, 3 to 5 minutes, until it begins to thicken.
- Off the heat, stir in the hot sauce, then the cream, and serve.