Poblano Chicken Chowder

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/4 cup olive oil
• 3 large carrots, cut into 1/2-inch dice
• 2 large onions, cut into 1/2-inch dice
• 5 stalks celery, cut into 1/2-inch pieces
• 1/8 cup minced garlic
• 2 -3 small poblano peppers, seeded and cut into 1/2-inch dice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cumin (to taste)
• 1/4 teaspoon dried thyme (to taste)
• 1 tablespoon chicken bouillon granule
• 3 quarts chicken broth
• 1/2 bunch fresh cilantro leaves, minced
• 3 cups diced grilled chicken
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/2 teaspoon hot sauce (to taste)
• 1 cup heavy cream

Recipe

• 1 heat the oil in a large stockpot over medium heat.
• 2 add the carrots, onions, celery, garlic, poblano peppers, salt, pepper, cumin, and thyme.
• 3 sauté for 7 to 8 minutes, or until the vegetables begin to soften.
• 4 stir in the chicken bouillon.
• 5 add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
• 6 stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
• 7 shortly before the chowder is done, melt the butter in a large skillet over medium heat.
• 8 add the flour and stir to combine.
• 9 cook, stirring frequently, for 3 to 4 minutes to cook the flour. do not allow the mixture to brown!
• 10 ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• 11 when the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
• 12 pour the mixture in the skillet into the stockpot, whisking to blend.
• 13 cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
• 14 remove the pot from the heat.
• 15 stir in the hot sauce, then the cream, and serve.