Roasted Poblano and Chicken Chowder
Description
The correct way to pronounce poblano is [poh-BLAH-noh]
The darkest poblanos boast the richest flavor
The central region of Mexico, is known for its great poblanos, but you can also find them in the Southwestern United States
Dried, poblanos are ancho chilies
Calypso Basics Set of 3 Stock Pots with Glass Lid Includes:
- 1.5 quart Stock Pot
- 2.5 quart Stock Pot
- 3.
Ingredients
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
Methods/steps
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.
Additional Tips
Serving Suggestions
Green Salad
Crusty Flat Bread
source: cd kitchen