Poblano Chicken Chowder

Course: Soups

Cuisine: American

Prep Time: 12

Cook Time: 30

Total Time: 42

Servings:

Calories: 526kcal

A creamy chicken chowder with poblano chiles, vegetables, cumin, and a little hot sauce for just the right amount of zing. Perfect for a cool, rainy day and delicious topped with crispy tortilla strips and Jack cheese.

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US Customary - Metric

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

Cream: The recipe allows up to 4 cups of heavy cream, but we prefer 2½ cups. It provides plenty of richness while allowing the chicken, vegetables, and poblano flavor to come through.

Heat: The poblano chiles and hot sauce give this chowder a little zing. Adjust the amount of hot sauce to suit your taste.

Toppings: Crispy tortilla strips and shredded Jack cheese make excellent toppings. Store-bought tortilla strips work when you want to save time, but freshly fried strips add extra flavor and crunch.

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