CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

ROASTED POBLANO AND CHICKEN CHOWDER

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Chowders
    Prep Time:       Cook Time:       Total Time:  

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.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Poblano Chicken Chowder
   by sgre52160



1/2 teaspoon Hot Sauce, or more to taste 1 cup all-purpose flour 1/2 cup (1 stick) unsalted butter 3 cup diced (large pieces) grilled chicken 1/2 bunch fresh cilantro, minced 3 quart chick




Chicken - Poblano Chowder
   by KitchenMagician



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. groun




Corn And Poblano Chowder
   by sgre52160



1 poblano pepper 2 tbsp vegetable oil 1/2 medium sweet onion, chopped 2 cloves garlic, finely chopped 4 ears fresh corn, kernels removed from cobs Salt, to taste 4 cups chicken stock 3




Roasted Tomatillo And Poblano Salsa
   by sgre52160



2 medium white onions, skin left on and halved 2 large poblano peppers 10 tomatillos (about 2 pounds), husked and washed 1-2 jalapenos (optional) 4 large garlic cloves, whole with skin left on 1




El Jarro's Roasted Poblano And Corn Soup
   by toonvar









view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.