Chicken Poblano Chowder

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken poblano chowder recipe is a delicious and comforting dish that combines tender chicken, roasted poblano peppers, and creamy broth. With its rich flavors and hearty texture, it is perfect for chilly evenings or anytime you crave a bowl of warm goodness. The smoky and slightly spicy taste of the poblano peppers adds a unique twist to this classic chowder. Whether you're cooking for a crowd or simply want to indulge in a satisfying meal, this recipe is sure to impress.

Keywords: chicken, poblano, chowder, recipe, comfort food.

Chicken poblano chowder recipe details

Chicken poblano chowder recipe, recipe Rating: 4.6
Number of votes:109

A thick chicken soup gets a spice boost from poblano peppers.
Ready in: 50 mins

Ingredients

Serves: 8

• 1/4 cup olive oil
• 3 large carrots, peeled and diced in 1/2-inch pieces
• 2 large onions, peeled and diced in 1/4-inch pieces
• 5 stalks celery, trimmed and sliced in 1/4-inch pieces
• 2 tablespoons minced garlic
• 3 small poblano peppers, stemmed, seeded, and diced in 1/4-inch pieces
• 1 small red bell pepper, diced
• 1/4 teaspoon cumin
• 1/2 teaspoon ground white pepper
• 1 teaspoon salt
• 1/4 teaspoon thyme
• 2 tablespoons granulated chicken base
• 3 quarts chicken broth
• 1/2 bunch cilantro, minced
• 3/4 cup flour
• 1/2 cup unsalted butter
• 1/2 teaspoon hot sauce
• 1 cup heavy whipping cream
• 1 1/2 cups diced grilled chicken breast

Preparation method

Prep: 20 mins | Cook: 30 mins

1. Heat oil in large stockpot over medium heat. Add the next ten ingredients. Cook 8 minutes until vegetables begin to soften.
2. Stir in chicken base powder. Then add the chicken broth and cilantro, and cook until carrots are tender, about 10 minutes.
3. Now make a roux: Melt the butter in a large skillet over medium heat. Slowly add flour and stir to combine. Cook, whisking constantly, 3 to 4 minutes to cook flour. Do not allow roux to brown.
4. Add 1 to 2 cups hot liquid from soup to the roux, whisking continuously to incorporate.
5. Pour thickened sauce back into stockpot, whisking to blend. Stirring frequently, cook 3 to 5 minutes or until mixture begins to thicken. Remove from heat.
6. Stir in cream and chicken. Serve.