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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. olive oil
2 T. butter
1 carrot, cubed
1 onion, cubed
3 celery stalks, cut into 1/2-inch pieces
1 clove garlic, minced
1 poblano pepper, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. dried thyme
salt and pepper
1/2 T. chicken bouillon granules
6 c. chicken broth
1/2 bunch fresh cilantro leaves, minced
2 c. diced grilled chicken
1/4 c. unsalted butter
1/2 c. all purpose flour
1/2 tsp. hot sauce
1/2 c. heavy cream
Heat oil and butter in a large stockpot over medium heat.
Add carrots, onions, celery, garlic, poblano pepper, cumin and thyme; season to taste with salt and pepper.
Saute for 7 to 8 minutes, or until the vegetables begin to soften.
Add chicken bouillon, chicken broth and cilantro; cook for 10 minutes, or until carrots are tender.
Stir in chicken and cook, stirring frequently, until chowder is thick and chicken is heated through.
Shortly before chowder is done, melt butter in a large skillet over medium heat; add flour and stir to combine.
Cook, stirring frequently, for 3 to 4 minutes; do not allow the mixture to brown.
Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
Pour the mixture from the skillet into the stockpot, whisking to blend.
Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
Remove from heat; stir in hot sauce and cream, and serve.
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CHICKEN - POBLANO CHOWDER
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Category: Cream Soups
Prep Time: Cook Time: Total Time:
Makes 6 servings.
2 T. olive oil
2 T. butter
1 carrot, cubed
1 onion, cubed
3 celery stalks, cut into 1/2-inch pieces
1 clove garlic, minced
1 poblano pepper, seeded and diced
1/4 tsp. ground cumin
1/4 tsp. dried thyme
salt and pepper
1/2 T. chicken bouillon granules
6 c. chicken broth
1/2 bunch fresh cilantro leaves, minced
2 c. diced grilled chicken
1/4 c. unsalted butter
1/2 c. all purpose flour
1/2 tsp. hot sauce
1/2 c. heavy cream
Heat oil and butter in a large stockpot over medium heat.
Add carrots, onions, celery, garlic, poblano pepper, cumin and thyme; season to taste with salt and pepper.
Saute for 7 to 8 minutes, or until the vegetables begin to soften.
Add chicken bouillon, chicken broth and cilantro; cook for 10 minutes, or until carrots are tender.
Stir in chicken and cook, stirring frequently, until chowder is thick and chicken is heated through.
Shortly before chowder is done, melt butter in a large skillet over medium heat; add flour and stir to combine.
Cook, stirring frequently, for 3 to 4 minutes; do not allow the mixture to brown.
Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time.
Pour the mixture from the skillet into the stockpot, whisking to blend.
Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
Remove from heat; stir in hot sauce and cream, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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