Chicken Poblano Chowder

Description

Indulge in the creamy goodness of this Chicken Poblano Chowder, a delightful blend of flavors featuring a hint of spiciness from poblano peppers. Perfect to complement any Southwestern or Mexican-inspired meal, this chowder promises to tantalize your taste buds with its rich and comforting texture.

• Cook Time: 20 minutes
• Prep Time: 15 minutes
• Total Time: 35 minutes
• Recipe Category: Chowders
• Keywords: Chicken, Poultry, Meat, Southwestern U.S., Mexican, Spicy, < 60 Mins

Nutrition Facts (per serving)

• Calories: 393.9
• Fat Content: 25.3g
• Saturated Fat Content: 11.5g
• Cholesterol Content: 81mg
• Sodium Content: 611.9mg
• Carbohydrate Content: 24.4g
• Fiber Content: 2.5g
• Sugar Content: 6.1g
• Protein Content: 17.6g

Ingredients

• 1/4 cup olive oil
• 3 carrots, diced
• 2 onions, chopped
• 5 celery ribs, sliced
• 2 cloves garlic, minced
• 3 poblano peppers, roasted, peeled, seeded, and diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 cups chicken stock
• 1 cup cooked chicken, shredded
• 1 cup heavy cream
• Hot sauce, to taste

Instructions

1. Saute Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced carrots, chopped onions, sliced celery ribs, minced garlic, diced poblano peppers, salt, pepper, ground cumin, and dried thyme. Saute until the vegetables are crisp-tender, stirring occasionally.

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2. Add Stock and Chicken: Pour in the chicken stock and add the chopped cilantro and shredded chicken to the pot. Stir well to combine, then let it simmer for several minutes to allow the flavors to meld.

3. Prepare Roux: In a separate saucepan, melt the unsalted butter over low heat. Once melted, add the all-purpose flour to the butter. Cook the flour, stirring constantly, for 2-3 minutes, ensuring it doesn’t brown like a traditional roux.

4. Thicken Soup: Gradually add a cup of the hot soup from the pot to the flour mixture in the saucepan. Whisk briskly to combine, then add two more cups of soup, one at a time, whisking briskly after each addition. This helps prevent lumps from forming.

5. Incorporate Mixture: Once the flour mixture has been well incorporated with the soup, pour the entire mixture back into the soup pot. Stir continuously as you pour to prevent any clumping. Cook and stir the soup constantly until it thickens, about 3-5 minutes more.

6. Final Touches: After the soup has thickened, blend in the heavy cream and hot sauce, adjusting the amount of hot sauce according to your desired level of spiciness. Remove the pot from the heat.

7. Serve: Ladle the piping hot Chicken Poblano Chowder into bowls and garnish with additional cilantro if desired. Serve immediately and enjoy the comforting warmth and flavors of this delicious chowder.

With its creamy texture, hearty chunks of chicken, and the subtle kick from the poblano peppers, this Chicken Poblano Chowder is sure to become a favorite in your household. Whether served as a comforting meal on a chilly evening or as a flavorful addition to your next gathering, this chowder is bound to impress with its robust flavors and comforting appeal. So, gather your ingredients and get ready to savor every spoonful of this delightful creation! 🍲