Poblano Chicken Chowder has just a little zing and plenty of creamy, comforting flavor. Tender chicken, poblano chiles, onions, celery, and carrots simmer together with garlic, cumin, thyme, and a touch of hot sauce, then are finished with heavy cream for a rich and satisfying chowder.
This is especially good on a cool, rainy day when you want something warm and hearty. We prefer using 2½ cups of heavy cream, which gives the chowder plenty of richness without making it overly heavy. Serve it with crispy tortilla strips and shredded Jack cheese for a delicious finishing touch.
Poblano Chicken Chowder
Ingredients
For the Roux
- 1 stick butter, unsalted, melted
- ¾ cup flour
For the Soup Base
- 1 tablespoon olive oil
- ½ lb onions diced
- ½ lb celery diced
- ½ lb carrots diced
- ¼ lb poblano chiles stem removed, seeded and diced
- 1 tablespoon fresh garlic minced
- 1 teaspoon fresh thyme leaves
- ½ teaspoon white pepper
- 1 tablespoon ground cumin
- 8 cups chicken broth (or chicken bouillon/water)
- 1 ½ tablespoons pepper sauce Tabasco or Frank's hot sauce
- ½ bunch cilantro washed and finely chopped
To Serve
- 2 ½ cups heavy cream can use up to 4 cups but I only use 2 1/2 cups of heavy cream, and like it better that way!)
- 1 lb chicken breast grilled and diced
- Fried crispy tortilla strips for garnish (If you're too lazy, you can buy them, but it's better to make them fresh)
- Jack cheese shredded (optional)
Instructions
- Make the roux: Whisk the melted butter and flour together in a saucepan over medium-high heat. Cook for about 5 minutes, whisking frequently. Do not allow the roux to brown; it should remain blond in color. Adjust the heat as needed. Set aside.
- Cook the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, celery, carrots, poblanos, and garlic. Sauté until the onions are translucent and the carrots begin to soften.
- Build the soup base: Add the thyme, white pepper, and cumin. Stir well, then add the chicken broth. Bring to a boil, reduce the heat, and simmer for about 20 minutes, or until the vegetables are tender.
- Add the roux: Whisk the reserved roux until smooth. Gradually add it to the soup, whisking after each addition to fully incorporate it and prevent lumps.
- Thicken the soup: Continue cooking at a gentle simmer for about 5 minutes, stirring occasionally, to cook out the raw flour flavor and allow the chowder to thicken.
- Finish the chowder: Remove the pot from the heat. Stir in the hot sauce and chopped cilantro. Add the heavy cream and diced chicken, then return the pot to low heat and gently warm through. Do not boil.
- Serve: Ladle the chowder into bowls and top with crispy tortilla strips and shredded Jack cheese, if desired.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
