Ingredients
-
1/4
-
3
-
2
-
5
-
1/8
-
2 - 3
-
1
-
1/2
-
1/4
-
1/4
-
1
-
3
-
1/2
-
3
-
1/2
Directions
Poblano Chicken Chowder, I got this recipe from Paula Deen Yummy! Try it before a great Mexican meal , The weather was cold and dreary today so I was looking for a soup that would warm the soul and this one fit the bill Both my husband & I enjoyed it very much I bought two rotisserie chickens from the deli and used the meat from them – my husband likes a lot of meat in his soup I diced my vegetables much small than 1/2 and used 3 very large poblano peppers and roasted them in the oven and I roasted 2 cups frozen whole kernel corn and added that to the mix I increased the cumin and thyme to 1/2 teaspoon each and added 1/4 teaspoon ground cayenne pepper and used 2 teaspoons Tabasco sauce for a little extra kick I found I needed a little more butter for the roux so used 1 1/2 sticks Instead of bouillon granules (which I didn’t have) used 2 tablespoons chicken base I added one can of chicken broth due to the large amount of meat I added I bought a pint of heavy whipping cream and knew I wouldn’t use the leftover cup of cream so used two cups of heavy cream (could only make it richer and creamier – LOL) and simmered it for about 15 minutes I also added all of my seasonings at the beginning when I added the chicken broth and let that simmer for about 30 minutes I did make the mistake of adding my chicken a little too early so next time I make it I’ll wait until the very end to add the chicken It does make a lot of soup so some may want to cut it in half All in all a very flavorful soup and found it very easy to make especially when using the deli rotisserie chicken I served it with corn muffins (Recipe #398088) which I found to be a perfect pairing , I got this recipe from Paula Deen Yummy! Try it before a great Mexican meal
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Steps
|
1
Done
|
Heat the Oil in a Large Stockpot Over Medium Heat. |
|
2
Done
|
Add the Carrots, Onions, Celery, Garlic, Poblano Peppers, Salt, White Pepper, Cumin, and Thyme. |
|
3
Done
|
Saut For 7 to 8 Minutes, or Until the Vegetables Begin to Soften. |
|
4
Done
|
Stir in the Chicken Bouillon. |
|
5
Done
|
Add the Chicken Broth and Cilantro, and Cook For 10 to 12 Minutes, or Until the Carrots Are Tender. |
|
6
Done
|
Stir in the Chicken and Cook, Stirring Frequently, Until the Chowder Is Thick and the Chicken Is Heated Through. |
|
7
Done
|
Shortly Before the Chowder Is Done, Melt the Butter in a Large Skillet Over Medium Heat. |
|
8
Done
|
Add the Flour and Stir to Combine. |
|
9
Done
|
Cook, Stirring Frequently, For 3 to 4 Minutes to Cook the Flour. Do not Allow the Mixture to Brown! |
|
10
Done
|
Ladle 1 Cup of the Hot Liquid from the Stockpot Into the Skillet, Whisking Constantly. |
|
11
Done
|
When the First Cup of Liquid Is Incorporated, Add Another 2 Cups of Liquid, 1 at a Time. |
|
12
Done
|
Pour the Mixture in the Skillet Into the Stockpot, Whisking to Blend. |
|
13
Done
|
Cook, Stirring Frequently, For 3 to 5 Minutes Longer, or Until the Mixture Begins to Thicken. |
|
14
Done
|
Remove the Pot from the Heat. |
|
15
Done
|
Stir in the Hot Sauce, Then the Cream, and Serve. |
