Shelly's Recipe

ROASTED POBLANO AND CHICKEN CHOWDER

Category: Chowders

1 1/2 lbs chicken breast, cooked, diced into bite size pieces
2 tbsp olive oil
1 cup carrots, peeled, small dice
1/2 cup celery, small dice
1 cup yellow onion, small dice
1 1/2 tbsp minced garlic
2 large roasted Poblano chilies, seeded, small dice
1/4 tsp dried thyme
1 1/2 tsp ground white pepper
2 tsp ground cumin
9 cups chicken stock
1 tbsp hot sauce
1/2 cup unsalted butter
3/4 cup flour
3 cups heavy whipping cream

In a large stock pot heat oil and add carrots, celery, chilies, and onions. Saute for approximately 5-6 minutes. Until the onions start to become a little translucent.

Add garlic, thyme, cumin, and white pepper. You wont need salt for this soup because of all the chicken stock. If you are using low sodium chicken stock, you may want to add salt as well. Saute for another 3 minutes.

Pour in chicken stock and add hot sauce. Bring to a boil and then reduce to a simmer. Simmer for about 12-14 minutes.

In a small saucepan, melt the butter over low heat. Once butter has melted, sprinkle the flour into the butter. Stir with a wooden spoon continually for 3 minutes. You are not looking to make a brown roux, but you do want to cook the flour taste out before adding to the stock.

Whisk roux into the soup and let cook until thickened, about 5-7 minutes.

Add the prepared chicken to the soup, as well as the cream. Cook until every thing is heated through. Serve hot. Top with cheese. Onion. More chilies. Bacon. Whatever you want basically.