Ingredients for Poblano Chicken Chowder
- Olive Oil
- 1 cup chopped carrots (about 2 medium)
- 1 medium onion, chopped
- 1 cup chopped celery (about 2 stalks)
- 2 cloves garlic, minced
- 2 poblano peppers, seeded and minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Ground Cumin
- Dried Thyme
- Chicken Bouillon Granule
- 4 cups chicken broth
- Fresh Cilantro Leaves
- Grilled Chicken
- Unsalted Butter
- All Purpose Flour
- 1-2 tablespoons your favorite hot sauce (adjust to taste)
- Heavy Cream
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How to Make Poblano Chicken Chowder
- Heat olive 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 minutes, or until vegetables soften.
- Stir in chicken bouillon.
- Add chicken broth and cilantro; cook for 10-12 minutes, until carrots are tender.
- Stir in shredded chicken and cook, stirring frequently, until heated through and chowder slightly thickens.
- While the chowder simmers, melt butter in a separate skillet over medium heat.
- Whisk in flour and cook, stirring constantly, for 3-4 minutes, ensuring the mixture doesn't brown.
- Gradually whisk in 1 cup of hot chowder from the stockpot into the flour mixture.
- Add the remaining 2 cups of hot chowder gradually, whisking constantly to create a smooth roux.
- Pour the thickened roux into the stockpot, whisking to combine.
- Cook, stirring frequently, for 3-5 minutes, until the chowder reaches your desired thickness.
- Remove from heat. Stir in hot sauce and heavy cream.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
12g
Fat
54g
Carbs
5g
