Poblano Chicken Chowder
Prep time
Cook time
Total time
Serves: 6-8
  • 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
  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.
Recipe by Supper for a Steal at http://supperforasteal.com/poblano-chicken-chowder/