Poblano Chicken Chowder

Poblano Chicken Chowder

Smoky and flavorful- this thick chowder is perfect for a fall or winter meal

Meal Suggestion:  Serve with crusty French bread toast or garlic bread. 

Serves          12-16 adults
Prep Time     30 minutes
Cook Temp
Cook Time    30 minutes

Ingredients

½ tsp             hot sauce (more to taste) 

1 cup             All Purpose Flower 

½ cup            Unsalted Butter (1 stick)

1 whole         Rotisserie Chicken, shredded (3 cups)

½ bunch       Cilantro, minced

3 quarts        Chicken broth

1 Tbl              Chicken Bouillon granules

¼ tsp             Cumin, or more to taste

¼ tsp             Dried Thyme, to taste

½ tsp             White Pepper

1 tsp              Salt

2-3 small      Poblano peppers, seeded and cut into 1/2 inch dice

1/8 cup        Garlic, minced

5 stalks         Celery, 1/2 inch pieces

2 large          Onions, 1/2 inch dice

3 large          Carrots, 1/2 inch dice

¼ cup           Olive Oil

1 cup            Heavy Cream
                    
Directions 

1.       Heat the oil in a large stockpot over medium heat.  Add carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin and thyme.  Sauté for 7-8 mins, or until the vegetables begin to soften.

2.       Stir in the chicken bouillon.  Add the chicken broth and cilantro and cook for 10-12 minutes, or until the carrots are tender.

3.       Stir in the chicken and cook, stirring frequently until the chowder is thick and chicken is heated through.

4.       Shortly before the chowder is done, melt the butter in a large skillet over medium heat.  Add the flour and stir to combine.  Cook, stirring frequently, for 3-4 minutes to cook the flour.  Do not allow the mixture to brown!  Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

5.       When the first cup of liquid is incorporated, add another 2 cups of liquid, one at a time.  Pour the mixture in the skillet into the stockpot, whisking to blend.  Cook, stirring frequently for 3-5 minutes longer or until the mixture begins to thicken.

6.       Remove the pot from the heat. Stir in the hot sauce, then the cream and serve.

Side Notes:  

      Once again a meal that makes a monstrous amount- but is perfect for ladling out into bags (once it’s cooled) and putting into the freezer for an easy meal another evening!